Pintade Au Vin Rouge Guinea Hen In Red Wine Sauce Food
PINTADE AU VIN ROUGE (GUINEA HEN IN RED WINE SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Sprinkle the guinea hens with salt and pepper.
- Heat the oil in a heavy skillet large enough to hold the pieces in one layer. Add the hen pieces skin side down and cook, turning the pieces often, until browned all over.
- Add the onions and mushrooms and stir. Cook about two minutes. Sprinkle with flour and stir so that the ingredients cook evenly.
- Add the wine, water, bay leaf, thyme and parsley. Cover and cook about 20 minutes. Uncover and let cook about 10 minutes longer.
Nutrition Facts : @context http, Calories 918, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 8 grams, Sodium 2039 milligrams, Sugar 4 grams, TransFat 0 grams
POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)
Provided by Pierre Franey
Categories dinner, main course
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the backbone aside for another use or discard it. Sprinkle the remaining pieces of chicken with salt and pepper. Dredge lightly in flour. Shake off excess flour.
- Heat the oil in a heavy skillet large enough to hold the chicken in one layer. Add the chicken pieces (skin side down) and the onions. Cook until nicely browned on one side, about four to five minutes. Turn the pieces and continue cooking about four minutes. Pour off the fat from the skillet. Add the wine, thyme and bay leaf. Cover closely and cook about 15 minutes.
- Uncover and transfer the chicken pieces and onions to a serving dish. Remove and discard the bay leaf. To the wine sauce in the skillet add the butter and swirl it around in the sauce. Pour the sauce over the chicken and sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 751, UnsaturatedFat 31 grams, Carbohydrate 23 grams, Fat 49 grams, Fiber 3 grams, Protein 39 grams, SaturatedFat 14 grams, Sodium 1260 milligrams, Sugar 7 grams, TransFat 0 grams
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- Heat the oil in 2 large nonreactive skillets. Season the guinea hen breasts on both sides with salt and pepper. Add 3 breast halves to each skillet, skin side down, and cook over high heat until well browned, about 5 minutes. Turn and cook until the other side is browned, about 2 minutes; transfer to a platter. Brown the remaining breasts in the 2 skillets.
- Add the pancetta to the skillets. Cook over low heat, stirring, until lightly browned, about 4 minutes. Using a slotted spoon, transfer the pancetta to a small plate. Divide the mushrooms between the skillets and season with salt and pepper. Raise the heat to moderately high and cook, stirring occasionally, until browned and any exuded liquid has evaporated, about 8 minutes. Transfer the mushrooms to a large plate.
- Return the pancetta to the skillets and add the shallots. Cook over moderately high heat, stirring, until wilted, about 3 minutes. Add 1 cup of wine to each skillet and boil until almost evaporated, about 8 minutes. Scrape the mixture from the skillets into a large, heavy roasting pan and add the mushrooms.
- Preheat the oven to 450°. Set the roasting pan on 2 burners over moderately high heat. Add the carrots, chicken stock and thyme and bring to a simmer. Arrange the guinea hen breasts on top, skin side up, and roast in the oven for about 12 minutes, or until just cooked through. Transfer the breasts to a clean platter and cover with foil to keep warm.
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