Roasted Guinea Hens with...Roasted Guinea Hens with Braised Vegetables

Name: Roasted Guinea Hens with Braised Vegetables
Prep time: 60 min
Cook time: 150 min
Total time: 210 min
Yield: 10 Persons
Cuisine: International
Ingredients: 6 ounces thickly sliced bacon, cut into 1/4-inch-thick strips; 2 bay leaves; 1/4 cup brandy; 20 thin, small carrots, peeled; 3 3-pound guinea hens or chickens, backbones cut out; 4 garlic cloves, coarsely chopped; Lemon wedges and sliced radishes, for serving; 2 cups chicken stock or low-sodium broth; 1/2 pound cipollini or blanched pearl onions, peeled; 1 pound small yellow potatoes, halved; 2 cups fruity red wine, such as Pinot Noir; 3 rosemary sprigs

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Cuisine

International

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Servings

10 Persons

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Prep Time

60 Minutes

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Cook Time

150 Minutes

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Difficulty

Medium Level

Roasted Guinea Hens with Braised Vegetables might be just the main course you are searching for. This recipe serves 10. For $4.09 per serving, this recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 870 calories, 57g of protein, and 53g of fat. If you have chicken stock, bay leaves, carrots, and a few other ingredients on hand, you can make it. 1 person found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 2 hours and 30 minutes. It is a good option if you're following a gluten free, dairy free, and ketogenic diet. It is brought to you by Food and Wine. Taking all factors into account, this recipe earns a spoonacular score of 68%, which is pretty good. Try One Soup, Two Ways: Chunky Vegetables and Cream Of Vegetables, Balsamic Roasted Vegetables, and Beer Can Chicken, Country Style Vegetables with Roasted Garlic for similar recipes.

DeliciousTastyWell Prepared

Ingredients

•6 ounces thickly sliced bacon, cut into 1/4-inch-thick strips

•2 bay leaves

•1/4 cup brandy

•20 thin, small carrots, peeled

•3 3-pound guinea hens or chickens, backbones cut out

•4 garlic cloves, coarsely chopped

•Lemon wedges and sliced radishes, for serving

•2 cups chicken stock or low-sodium broth

•1/2 pound cipollini or blanched pearl onions, peeled

•1 pound small yellow potatoes, halved

•2 cups fruity red wine, such as Pinot Noir

•3 rosemary sprigs

Cooking Instructions

01
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.
02
Pour off all but 1 tablespoon of the bacon fat in the skillet; reserve the fat in a small bowl.
03
Add the onions and garlic to the skillet and cook over moderate heat until lightly browned, about 3 minutes.
04
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.
05
Add the wine; simmer for 5 minutes.
06
Add the stock and simmer over moderate heat until the vegetables are tender, about 15 minutes.
07
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.
08
Preheat the oven to 40

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023