We were out of town last week, but on Monday I caught up and made the hens. The prep was easy enough, though not something truly enjoyed, since I'm not a fan of playing with poultry of any kind. I also made the homemade tapenade, but, as Dorie suggested, used 1/2 of the oven-dried tomatoes from this summer, along with the olives. It gave the hens a very nice, fruity/salty taste. The cooking method is excellent. Dorie is right, these were done in about 1/2 an hour and I let them rest about 15 minutes and they were juicy and perfectly cooked. I probably will not make Cornish hens again, but will use this recipe with normal chicken breasts. We had them with potatoes mashed w/ cauliflower, olive oil and parmesan cheese, roasted vegetables, and leftover red cabbage from my MILs.
Last night I broiled the tapenade on Italian bread.