Coq Au Vin
Ingredients
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Cornish Hens. halved
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Olive oil
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Applewood smoked bacon
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Carrots, peeled and bias cut
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White onion
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Celery, bias cut
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Baby portabella mushrooms, quartered
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Red wine Or, use cognac for a nutty, caramel flavor profile
Build It
- Rub Cornish hens with olive oil and Herb de Provence Flavor Concentrate, chill for at least an hour. Sear hens on both sides until browned, set aside.
- Sauté bacon in large Dutch oven and render until crisp. Add carrots, onion, celery, mushrooms and sauté until tender.
- Deglaze with red wine and add Roasted Garlic and Herb de Provence. Reduce. Add Classical Reduction.
- Cover and braise for 45 minutes. Uncover and broil the skin side of Hens for desired color. Salt and pepper to taste. Garnish with crisped bacon and serve immediately.
