October is one of our favorite times to gather around the table. The days are a little cooler, the evenings invite a slower pace, and there’s something special about sharing a homemade meal with family and friends. These Roasted Cornish Game Hens are just the kind of dish we love for fall: simple to prepare, beautifully presented, and made for enjoying with a good bottle of wine.
The recipe starts with two Cornish game hens seasoned simply with salt and pepper and rubbed with olive oil. They begin roasting at a higher temperature to develop beautiful color, then finish at a lower temperature while the flavors come together.
The real finishing touch is the glaze. Made with butter, Michael Pozzan Sonoma Coast Chardonnay, apricot jam, and Dijon mustard, it brings a balance of richness, sweetness, and brightness to the roasted hens. Brushed over the birds during the final minutes of cooking, the glaze adds a beautiful finish without overpowering the dish.
For the table, we love serving these hens with rice pilaf and a simple green salad. And, of course, a glass of Napa Valley red wine makes the meal feel complete. Our Estate Napa Valley Cabernet Sauvignon is a natural choice for a fall gathering, bringing the depth and structure of Napa Valley Cabernet to a dish that is both comforting and elegant.
This is the kind of meal that feels right at home in October: something warm from the oven, a bottle opened at the table, and plenty of time to enjoy the people gathered around it.
Ingredients
For the Cornish Game Hens
- 2 whole Cornish game hens, rinsed and cleaned
- Salt and pepper
- 1 tablespoon olive oil
For the Glaze
- 2 tablespoons butter
- 1 cup Michael Pozzan Sonoma Coast Chardonnay
- 1/2 cup apricot jam
- 1 teaspoon Dijon mustard
Instructions
Preheat the oven to 400°F.
Season the hens with salt and pepper, rubbing the seasoning inside and out. Rub the hens with olive oil and place them in the oven. Roast for 15 minutes.
While the hens begin roasting, prepare the glaze. Melt the butter in a saucepan and add the Chardonnay. Simmer over high heat until the liquid is reduced by half.
Add the apricot jam and Dijon mustard. Stir well and continue to simmer over medium heat until the sauce thickens.
After the first 15 minutes, reduce the oven temperature to 350°F. Continue roasting the hens until the juices run clear, about 1 hour, depending on size.
During the final 15 minutes of cooking, brush the hens generously with the glaze. Keep an eye on the oven temperature so the glaze does not burn.
Serve with rice pilaf and a simple green salad. Pour a glass of Napa Valley Cabernet Sauvignon and bring everyone to the table.
Good food, good wine, and time together. That’s what fall at the Pozzan table is all about. 🍷🍂
