One French Bird: Guinea Hen Cassoulet
- 1 guinea fowl, trimmed of excess fat, cut into breasts, legs and thighs
- 1 tablespoon olive oil
- 1/2 bunch fresh thyme, tied in a bundle with butcher twine
- 6 cloves garlic, peeled
- 1/2 cup sauvignon blanc
- 1 cup good chicken stock
- kosher or sea salt
- freshly ground black pepper
- 1/2 cup fresh peas
- 2 carrots, cut into batons
- 6 spring onions
- 1 tablespoon cultured butter
- Preheat the oven to 400F.
- Pat the fowl pieces dry with a paper towel.
- Sprinkle both sides liberally with salt.
- Heat a roasting pan over medium heat and add the olive oil.
- Working in batches if necessary, add the guinea fowl pieces, skin side down, to the roasting pan in a single layer.
- Allow the skin side to brown and crisp nicely, about 3-4 minutes.
- Turn the pieces over and brown the flesh side, about 3-4 minutes longer.
- Remove the pieces and place on a plate lined with paper towels.
- Repeat the browning process, as needed.
- Deglaze the roasting pan with the Sauvignon Blanc, scraping the bottom of the pan and the corners to release all of the brown, crispy bits.
- Allow the wine to reduce in volume by half and add the chicken stock, garlic and thyme.
- Dust the guinea fowl pieces with black pepper and add to the roasting pan, skin side up.
- Place the roasting pan in the oven and roast for 20-25 minutes, until the juices run clear when sticking the thickest part of the leg with a paring knife.
- Remove the guinea fowl from the roasting pan and allow to rest for 5 minutes.
- Strain the liquid from the roasting pan and allow the fat to settle to the top.
- Skim fat and pour the cooking liquid into a medium saucepan.
- Bring the liquid to a boil and allow it to reduce by half of its volume to intensify the flavor.
- Set aside.
guinea fowl, olive oil, fresh thyme, garlic, sauvignon blanc, chicken, kosher, freshly ground black pepper, fresh peas, carrots, spring onions, butter
Taken from www.foodrepublic.com/recipes/one-french-bird-guinea-hen-cassoulet-recipe/ (may not work)