Rosemary-Scented Cornish Hens with Red Wine Reduction

I really enjoyed this - took my chickens a few minutes more to cook than the recipe said but the final presentation was lovely. I liked the red wine reduction, thought it complemented the rosemary/mustard nicely. I'm thinking of trying it again with bone-in chicken breasts.

Excellent recipe! I substituted half of the amount of the mustard with regular mustard. I baked the whole cornish hens, and put inside the cavities fresh sprigs of rosemary and a small onion in each one. It came out very tasteful and juicy!