F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Roasted Guinea Hens with Braised Vegetables
© Cedric Angeles

Roasted Guinea Hens with Braised Vegetables

  • ACTIVE: 1 HR
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 10

"This is the dish that sums up the whole collaboration between Chris and me," says Andrew Mariani of Sonoma's Scribe Winery. His friend Chris Kronner, chef at Bar Tartine in San Francisco, sautés guinea hens in bacon fat, then roasts them in Scribe's wood-burning oven; he serves them with vegetables braised in whatever Scribe red wine is on hand.

  1. 6 ounces thickly sliced bacon, cut into 1/4-inch-thick strips
  2. 1/2 pound cipollini or blanched pearl onions, peeled
  3. 4 garlic cloves, coarsely chopped
  4. 1 pound small yellow potatoes, halved
  5. 20 thin, small carrots, peeled
  6. 1/2 pound sunchokes, peeled and cut into 1-inch pieces
  7. 2 bay leaves
  8. Salt and freshly ground pepper
  9. 1/4 cup brandy
  10. 2 cups fruity red wine, such as Pinot Noir
  11. 2 cups chicken stock or low-sodium broth
  12. Three 3-pound guinea hens or chickens, backbones cut out
  13. 3 rosemary sprigs
  14. 1 bunch of watercress
  15. Lemon wedges and sliced radishes, for serving
  1. In a large, deep skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1 tablespoon of the bacon fat in the skillet; reserve the fat in a small bowl.
  2. Add the onions and garlic to the skillet and cook over moderate heat until lightly browned, about 3 minutes. Add the potatoes, carrots, sunchokes and bay leaves and cook, stirring, for 3 minutes. Season with salt and pepper, add the brandy and cook over high heat for 2 minutes. Add the wine; simmer for 5 minutes. Add the stock and simmer over moderate heat until the vegetables are tender, about 15 minutes.
  3. Transfer the vegetables to a bowl. Discard the bay leaves. Boil the cooking liquid over high heat until reduced to 3/4 cup, about 12 minutes. Return the vegetables to the skillet and season with salt and pepper.
  4. Preheat the oven to 400°. Heat 1 tablespoon of the reserved bacon fat in each of 2 large nonstick skillets. Flatten the guinea hens by pressing down on the breast bones. Arrange the legs so that the thighs cover part of the breasts. Season the hens on both sides with salt and pepper. Add 1 hen to each skillet, skin side down, and cook over moderately high heat until browned, 5 minutes. Turn the hens and cook for 2 more minutes. Transfer the guinea hens to a large rimmed baking sheet, skin side up. Wipe out 1 skillet and repeat with 1 tablespoon of reserved bacon fat and the third hen. Set the hen on a second baking sheet. Tuck a rosemary sprig under each hen.
  5. Roast the hens for about 35 minutes, switching the pans halfway through cooking, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the hens to a carving board and let rest for 10 minutes.
  6. Add the bacon to the vegetables and reheat gently. Spread the watercress on a platter. Carve the hens and arrange the pieces on the watercress. Garnish with the lemon wedges and radishes and serve with the braised vegetables.

Suggested Pairing

Mariani loves the gaminess of a Syrah with the gamey hens. ("Guinea hen is like chicken, but so much better; it's gamey in the best way.")

You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.