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guinea hen salt extra-virgin olive oil carrots celery stalk onion garlic thyme red wine tomato paste water flat leaf
Viewed: 31 - Published at: 6 years agoIngredients
- 2-2 1/4 pounds guinea hen legs and thighs (about 4)
- Fine sea salt and coarsely ground black pepper
- 1/4 cup extra-virgin olive oil
- 2 carrots, cut into 1/2-inch pieces
- 1 celery stalk, cut into 1/2-inch pieces
- 1 medium onion, coarsely chopped
- 3 garlic cloves, smashed and peeled
- 3 leafy fresh thyme, rosemary, or sage sprigs, leaves removed and coarsely chopped
- 1 cup dry red wine
- 1 tablespoon tomato paste, preferably double-concentrate
- 1 1/2 cups water
- 2 tablespoons chopped fresh flat-leaf parsley
Method
- Heat oven to 300°F.
- Season guinea hen generously with salt and pepper.
- Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Brown hen pieces, about 5 minutes per side, removing them to a plate as they brown.
- Add carrots, celery, onion, garlic, herb, and 1 teaspoon salt to pot. Cook stirring occasionally, until vegetables start to brown, about 10 minutes. Remove from heat. Drain vegetables in a colander, and discard fat from pot.
- Return hen and vegetables to pot, then add wine and tomato paste, stirring to dissolve paste. Bring to a simmer, then add 1 cup of water and bring to a simmer. Cover and braise in oven until meat is tender, about 40 minutes. Remove from pot and let cool.
- Pull meat from bones in large chunks; discard skin and bones. Puree vegetables with braising liquid in a food processor or blender. Return to pot, along with meat, add remaining 1/2 cup water, and bring to a simmer over low heat. Cover and cook for 30 to 45 minutes more to allow flavors to meld.
- Remove from heat and stir in parsley. Serve, or cool and refrigerate for up to 5 days or freeze for up to 6 months.
