Have never tried with hens, we've been making this for years with boneless chicken breasts and thighs. I always make up extra sauce to pour on top when serving - the raspberry balsamic vinegar, the only kind I could find at my local stores, makes the flavor. I generally serve with roasted or stir-fried veggies and either CL's Island Rice or roasted red potatoes. Yum!
Came out very tender and flavorful. I did not have raspberry vinegar, but used a sweetened Asian rice vinegar instead. Works well with the skins on too.