Directions

1. Preheat oven to 450°F.
2. Mix 2 tablespoons butter, sugar, and 2 teaspoons thyme in small bowl.
3. Sprinkle salt and pepper over the Cornish hen halves. Spread half of the butter mix across the skin of each hen.
4. Add the hen halves, skin side down, on a large nonstick skillet over medium-high heat. Cook until deep brown, for about 4 minutes. Flip the hen halves, skin side up, and cook for 1 minute. Remove from heat.
5. Transfer hen halves, skin side up, to small rimmed baking sheet. Reserve skillet (mixture will be dark). Bake the hen halves until cooked through, after about 20 minutes.
6. Meanwhile, mix remaining 1 tablespoon butter and 1/2 tablespoon flour in small bowl. Add broth, grape juice, cranberry concentrate, and remaining 1 teaspoon thyme to reserved skillet. Boil until the mixture is reduced to 3/4 cup, stirring often, for roughly 7 minutes. Mix in flour mixture and cranberries. Cook until sauce coats spoon, stirring often, for about 2 minutes. Season with salt and pepper.
7. Plate the hen halves and pour sauce over.