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Merlot and Cornish Hens with Merlot Glaze

by David on October 1, 2010

These little hens are big on flavor – why hold back when it comes to rosemary, garlic and thyme? But, easy on the cook! Just tuck in the herbs, baste the hens with a bit of raspberry-Merlot  glaze and into the oven they go! They’re absolutely delcious with our velvety, fruit-driven Napa Valley Merlot. Bon apétit!

Ingredients

4 Cornish hens
Salt and pepper to taste
8 whole cloves garlic
8 rosemary sprigs
8 thyme sprigs

Glaze:
2 tablespoons butter
1/2 cup raspberry jam
2 tablespoons fresh lemon juice
1/4 cup Goosecross Merlot

Directions:
Preheat oven to 400 degrees. Wash Cornish hens thoroughly and pat dry. Season the chickens all over and in the cavity with salt and pepper. Stuff each chicken with 2 garlic cloves, and 2 sprigs each of rosemary and thyme. Set the chickens in a large roasting pan.

In a medium saucepan, bring the glaze ingredients to a boil and reduce. Baste the chickens with the glaze. Roast the chicken for about 1 1/4 hours, basting twice while cooking, until an instant-read thermometer reaches 165 degrees when inserted into the thigh. Let the chickens rest 10 minutes before carving.

Serves 4

Discover more great recipes in Colleen’s Kitchen

Buy the 2007 Merlot in our online store

Photo courtesy of Sherry Page, Culinary Getaways

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