Coq Au Vin

Coq Au Vin

Ingredients

Build It

  1. 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.
  2. Sauté bacon in large Dutch oven and render until crisp. Add carrots, onion, celery, mushrooms and sauté until tender.
  3. Deglaze with red wine and add Roasted Garlic and Herb de Provence. Reduce. Add Classical Reduction.
  4. 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.