Pintade Au Vin Rouge Guinea Hen In Red Wine Sauce Food

PINTADE AU VIN ROUGE (GUINEA HEN IN RED WINE SAUCE)

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.

POULET AU VIN ROUGE (CHICKEN WITH RED WINE SAUCE)

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.