Coq Au Vin Ingredients Cornish Hens. halved Olive oil Applewood smoked bacon Carrots, peeled and bias cut White onion Celery, bias cut Baby portabella mushrooms, quartered Red wine Or, use cognac for a nutty, caramel flavor profile MINOR’S® Classical Reductions Reduced Chicken Stock MINOR’S® Roasted Garlic Flavor Concentrate MINOR’S® Herb de Provence Flavor Concentrate Chef Allan Gazaway 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. Share this recipe: More Like This Soups Flavor By The Bowlful Plant Forward Quality and Value in Plant-Based Cuisine Industry Trends Feed That Ramen Addiction Industry Trends Flavor Knows No Limits
