2 Cornish game hens (20 to 24 ounces each), split lengthwise
1/2 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/2 pound fresh mushrooms, quartered
4 teaspoons olive oil, divided
1/4 teaspoon salt
1/4 teaspoon pepper, divided
1/3 cup finely chopped onion
1 garlic clove, minced
1 can (14-1/2 ounces) reduced-sodium chicken broth
1-1/2 teaspoons Dijon mustard
1-1/2 teaspoons balsamic vinegar
1 teaspoon brown sugar
1 teaspoon tomato paste
1 bay leaf
1 teaspoon each cornstarch and water
1/4 teaspoon minced fresh tarragon
Rub oil over hens; sprinkle with salt, thyme and pepper. Place skin side up on rack in a shallow roasting pan. Bake, uncovered, at 400° for 35-40 minutes or until thermometer reads 180°. Broil hens for 3-4 minutes or until golden brown.
Meanwhile, toss mushrooms with 2 teaspoons oil, salt and 1/8 teaspoon pepper. Spread in a single layer on a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes, turning once. Set aside.
For sauce, in a saucepan, saute onion and garlic in remaining oil. Add the broth, mustard, vinegar, brown sugar, tomato paste, bay leaf and remaining pepper; bring to a boil. Cook, uncovered, over medium heat until mixture is reduced to 1 cup. Combine cornstarch and water until smooth; stir into sauce. Bring to a boil; cook and stir 1-2 minutes or until thickened. Stir in tarragon and mushrooms; heat through. Discard bay leaf. Serve sauce over hens.