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guinea hen carrots celery stalks shallots bay leaf black peppercorns olive oil pancetta garlic hot red chile lentils parsley salt
Viewed: 49 - Published at: 8 years agoIngredients
- 3 lb (1.35kg) guinea hen
- 2 carrots, cut into chunks
- 2 celery stalks, halved
- 2 shallots, halved
- 1 bay leaf
- 10 whole black peppercorns
- 2 tbsp olive oil
- 5 oz (140g) pancetta, finely diced
- 1 garlic clove, crushed
- 1 small fresh hot red chile, seeded and minced
- 1 1/2 cups French green (Puy) lentils, rinsed and well drained
- 1/4 cup chopped parsley
- Salt and freshly ground black pepper
Method
- Put the guinea hen in a pan with the carrots, celery, shallots, bay leaf, and peppercorns.
- Cover with cold water, bring to the boil, then simmer for 45 minutes, covered.
- Lift the guinea hen on to a plate; keep warm.
- Strain the poaching liquid back into the pan and boil for 10 minutes, or until reduced.
- Meanwhile, heat the oil in a pan and cook the pancetta, stirring often, for about 6 minutes, or until golden.
- Add the garlic and chile, and cook gently for about 2 minutes, stirring often.
- Remove from the heat and add the lentils.
- Pour 1 3/4 cups of the reduced stock into the lentils.
- Bring to a boil, then simmer, uncovered, for 30 minutes, until tender, adding stock as needed.
- Add the chopped parsley and season with salt and pepper.
- Meanwhile, remove the skin from the guinea hen and cut into pieces.
- Serve the lentils, topped with pieces of guinea hen.
- Spoon over the stock, if desired.
