dinner last night: cornish hens with orange sauce

This is an easy dinner to do, and grilling the chickens is more fun than simply oven roasting. The orange sauce idea comes from one of my older, favorite cookbooks "Cooking for One or Two," but I like experimenting with variations on the theme. Sometimes I'll do the orange sauce with a marmalade base, other times a flour base. Last night, I went with a flour base, using:

half an onion, chopped
two cloves of garlic, chopped
3tbps olive oil
3tbps flour
1tsp creole seasoning
1/4 cup white wine (I used some of the rose' we had with dinner)
1 cup orange juice.

saute the onion and garlic in 1tbps olive oil until transparent. Add the creole seasoning. Add the rest of the olive oil and sprinkle in the flour. Mix thoroughly and lightly brown. Add wine, stirring constantly. Slowly add orange juice, stirring. Simmer while you're cooking the chicken, adding a bit more orange juice if the sauce thickens too much.

I tossed in a few button mushrooms as well.

My only gripe with this sauce is that it's not "orange-y" enough. It comes out too light:

Maybe I'll add some paprika when served next time. The finished product: