Braised Guinea Hen
Serves: Four - Six

Guinea hen? Many Americans are unfamiliar with Guinea hens. I first discovered guinea fowl in Italy and fell in love with its tasty dark meat. The Guinea hen takes its odd name from Guinea, West Africa from where it is thought to have originated and is related to chicken and partridge. Substitute Guinea hen in your favorite recipes for game hen or chicken. Guinea hen is available at many specialty markets, however most butchers will require you to pre-order.

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 2 tablespoons unsalted butter
• 1 large yellow onion, small dice
• 3 ounces pancetta, cut into 1/4-inch dice
• Guinea hens, quartered (4 game hens can be substituted)
• Kosher salt and pepper
• 5 tablespoons all-purpose flour
• 1 cup dry white wine
• sprigs fresh sage
• 1-2 cups chicken stock
• 1 teaspoon juniper berries
• 2 teaspoons good quality balsamic vinegar (optional)
• 1 tablespoon flat leaf parsley, minced (garnish)

Instructions: Heat the olive oil and 1 tablespoon butter in a large sauté pan over medium-high heat. Add the onion and sauté until translucent. Transfer onions to a bowl and set aside. Add the pancetta and cook until crispy. Rinse hen pieces, pat dry with a paper towel, and season with salt and pepper. Dredge hen pieces with flour; add pieces to the sauté pan and cook until browned on all sides. Return the onions and pancetta to the pan, add the white wine and allow to reduce and almost evaporate completely, turning the meat to coat with the liquid. Add sage and cook 5 minutes. Add 1 cup of stock, and juniper berries and bring to a boil. Lower the heat and simmer 30 minutes, until the hen is cooked through, adding more stock as needed.

About 5 minutes before the guinea hen pieces are done. Adjust salt and pepper as necessary, add balsamic vinegar to taste. Garnish with parsley and serve.

A Tavola!

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