Equipment
Ingredients
Guinea Hen & Marinade Base
- 1 guinea hen, cut into 4-8 serving pieces
- 750 ml dry red wine, Burgundy or Pinot Noir
- 30 ml neutral oil
- 30 g all-purpose flour
- 300 ml chicken stock
Aromatics & Vegetables
- 150 g smoked bacon lardons, thickly sliced into batons
- 1 yellow onion, diced
- 2 carrots, sliced into rounds
- 3 garlic cloves, crushed
- 15 g tomato paste
- 4 fresh thyme, sprigs
- 1 bay leaf
Garnish
- 200 g pearl onions, peeled
- 250 g cremini mushrooms, quartered
- 30 g unsalted butter
- 10 g fresh parsley, chopped
Nutrition (per serving)
Method
Pat the guinea hen pieces dry with paper towels and season generously with salt and pepper.
In a large Dutch oven over medium heat, cook the bacon lardons until the fat has rendered and they are crisp. Remove lardons with a slotted spoon and set aside, keeping the fat in the pot.
Increase heat to medium-high. Working in batches if necessary, sear the guinea hen pieces in the rendered bacon fat until the skin is deeply browned. Remove meat and set aside.
Reduce heat to medium. Add the diced yellow onion and carrots to the pot. Sauté until onions are softened and translucent.
Stir in the garlic and tomato paste, cooking for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
Pour in about 100ml of the red wine to deglaze, scraping the bottom of the pot to release browned bits (fond).
Return the guinea hen pieces to the pot. Add the remaining wine, chicken stock, thyme sprigs, and bay leaf. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook until the meat is tender.
While the bird braises, prepare the garnish. In a separate skillet, melt half the butter over medium heat. Sauté the pearl onions and mushrooms until browned and tender.
Once the guinea hen is tender, remove the pieces to a warm platter. Strain the sauce through a fine-mesh sieve (discarding the stewed vegetables) and return the liquid to the pot. Simmer to reduce until it coats the back of a spoon.
Whisk the remaining butter into the sauce for gloss. Return the guinea hen, crispy lardons, sautéed mushrooms, and pearl onions to the sauce. Warm through gently.
Garnish with fresh chopped parsley and serve immediately.
Chef's Notes
- Guinea hen is leaner than chicken; be careful not to overcook the breast pieces. You can remove the breast meat 10 minutes earlier than the legs if desired.
- For a deeper flavor, marinate the guinea hen pieces in the wine and aromatics for 12-24 hours before cooking. Pat dry thoroughly before searing.
- Using a good quality wine you would drink is essential; a cheap, acidic wine will result in a harsh sauce.
- The step of straining the sauce and discarding the cooking vegetables (mirepoix) provides a refined, restaurant-quality presentation, but you can leave them in for a more rustic dish.
- Serve with buttery mashed potatoes or wide egg noodles to catch the rich wine sauce.
Storage
Refrigerator: 3 days — Flavor improves the next day.
Freezer: 2 months — Remove meat from bone before freezing for best texture upon reheating.
Reheating: Reheat gently on the stove over low heat, adding a splash of water or stock if the sauce has thickened too much.
