Cornish Hens with Merlot Glaze

Cornish Hens with Merlot Glaze

Serves 4 as an entree

Level of difficulty: Easy

This is such an easy recipe and the herbs and raspberry bring out the red fruit and herb notes in our Merlot!

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

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

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.

This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes, paired with wine go to

Complementary Wines: Bandol, Merlot

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