Pintade au Vin Rouge (Guinea hen in red wine sauce)

• 2 guinea hens, 2 to 2 1/4 pounds each, cut into serving pieces
• Salt to taste if desired
• Freshly ground pepper to taste
• 2 tablespoons corn, peanut or vegetable oil
• 24 small white onions, about 3/4 pound
• 1/2 pound thinly sliced mushrooms, about 3 cups
• 3 tablespoons flour
• 3 cups dry red wine, preferably a Burgundy type
• 1 cup water
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 4 sprigs fresh parsley

1. Sprinkle the guinea hens with salt and pepper.
2. Heat the oil in a heavy skillet large enough to hold the pieces in one layer.
3. Add the hen pieces skin side down and cook, turning the pieces often, until browned all over.
4. Add the onions and mushrooms and stir.
5. Cook about two minutes.
6. Sprinkle with flour and stir so that the ingredients cook evenly.
7. Add the wine, water, bay leaf, thyme and parsley.
8. Cover and cook about 20 minutes.
9. Uncover and let cook about 10 minutes longer.

guinea hens, salt, freshly ground pepper, corn, white onions, mushrooms, flour, red wine, water, bay leaf, thyme, parsley

Taken from cooking.nytimes.com/recipes/6816 (may not work)