In large pan or Dutch oven with cover, heat oil. Sprinkle hens all over with salt, pepper and paprika. Brown hens in oiled pan, remove. Add garlic, onions and thyme to pan and sauté until translucent, about five minutes. Add Alaskan Amber, mushrooms and stock to pan and bring to a simmer. Return hens and cover. Cook at low heat and simmer for one hour, covered.

Sauce: Add ½ cup cooking liquids and ¼ cup of corn starch, whisk until smooth then add remainder of cooking liquid. Simmer until thickened, stirring occasionally.

 Serve hen with sauce to cover. The sauce is also great on mashed potatoes.