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Name: Guinea Fowl
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: not set
Ingredients: 1 guinea hen or chicken 2.5 - 3.5 lbs; 1 teaspoon coarse sea salt; 1/2 teaspoon Ground black pepper; 2 tablespoons Butter; 1/2 Onion chopped; 1.5 - 2 heads Cabbage savoy or green, sliced; 10 juniper berries crushed; 1 cup Dry white wine; 1 teaspoon Thyme; 1 cup Chicken broth

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INGREDIENTS

1 guinea hen or chicken ; 2.5 - 3.5 lbs
1 teaspoon coarse sea salt
1/2 teaspoon Ground black pepper
2 tablespoons Butter
1/2 Onion ; chopped
1.5 - 2 heads Cabbage ; savoy or green, sliced
10 juniper berries ; crushed
1 cup Dry white wine
1 teaspoon Thyme
1 cup Chicken broth

Servings

INSTRUCTIONS

For the mushrooms:2 tablespoons unsalted butter,1/2 pound mixed mushrooms such as chanterelles, black trumpets, hedgehog, and brown cremini,1/4 teaspoon coarse sea salt .

Wash and dry the hen or chicken thoroughly, then rub all over with the salt and pepper.

Heat the butter in a Dutch oven over medium-high heat.

When it foams, add the guinea hen and cook until golden brown, turning several times, about 10 minutes. Remove to a platter or bowl.

Add the onion to the pan, and cook, stirring, until soft, about 2 minutes.

Add the cabbage and cook, stirring, until glistening and somewhat limp, 3 to 4 minutes. Add the juniper berries, vermouth and thyme, stirring and scraping up any bits clinging to the bottom of the pan.

Return the hen and any collected juices to the pan. Cover, reduce the heat to low, and simmer until the juices are reduced and the cabbage is limp, about 30 minutes.Add the broth, stir, and cover again. Cook until the meat is tender and is beginning to pull away from the bone, about 30-45 minutes longer.

Meanwhile, cook the mushrooms: Trim the stem ends and discard. Cut any large mushrooms in halves or quarters, but leave smaller ones whole.Heat the butter in a skillet over medium-high heat until the butter foams. Add the mushrooms, sprinkle with the salt, and cook, stirring, until most of the juices have evaporated, about 5 minutes. Set aside.

When the hen is nearly cooked, gently fold in 3/4 of the mushrooms. Continue to cook to allow the flavors to blend, about 5 minutes.

To serve: Remove the hen to a carving board, and cut into serving pieces. Spoon the cabbage and mushrooms onto a deep platter, arrange the guinea hen pieces on top and garnish with the reserved mushrooms. Ladle the hot pan juices over all and serve hot.

NOTES

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Guinea Fowl

1 guinea hen or chicken 2.5 - 3.5 lbs
1 teaspoon coarse sea salt
1/2 teaspoon Ground black pepper
2 tablespoons Butter
1/2 Onion chopped
1.5 - 2 heads Cabbage savoy or green, sliced
10 juniper berries crushed
1 cup Dry white wine
1 teaspoon Thyme
1 cup Chicken broth

For the mushrooms:2 tablespoons unsalted butter,1/2 pound mixed mushrooms such as chanterelles, black trumpets, hedgehog, and brown cremini,1/4 teaspoon coarse sea salt  .

Wash and dry the hen or chicken thoroughly, then rub all over with the salt and pepper. 
Heat the butter in a Dutch oven over medium-high heat. 
When it foams, add the guinea hen and cook until golden brown, turning several times, about 10 minutes. Remove to a platter or bowl.
Add the onion to the pan, and cook, stirring, until soft, about 2 minutes. 
Add the cabbage and cook, stirring, until glistening and somewhat limp, 3 to 4 minutes. Add the juniper berries, vermouth and thyme, stirring and scraping up any bits clinging to the bottom of the pan.
Return the hen and any collected juices to the pan. Cover, reduce the heat to low, and simmer until the juices are reduced and the cabbage is limp, about 30 minutes.Add the broth, stir, and cover again. Cook until the meat is tender and is beginning to pull away from the bone, about 30-45 minutes longer.
Meanwhile, cook the mushrooms: Trim the stem ends and discard. Cut any large mushrooms in halves or quarters, but leave smaller ones whole.Heat the butter in a skillet over medium-high heat until the butter foams. Add the mushrooms, sprinkle with the salt, and cook, stirring, until most of the juices have evaporated, about 5 minutes. Set aside.
When the hen is nearly cooked, gently fold in 3/4 of the mushrooms. Continue to cook to allow the flavors to blend, about 5 minutes.

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Nutrition

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Serving Size: 1 Serving (420g)
Recipe Makes: 1 Servings

Calories: 490
Calories from Fat: 419 (86%)

Amt Per Serving		% DV

	Total Fat 46.6g	62 %
	Saturated Fat 29.2g	146 %
	Monounsaturated Fat 12g
	Polyunsanturated Fat 1.8g
Cholesterol 122.1mg		38 %
Sodium 3648.6mg		126 %
Potassium 223mg		6 %
Total Carbohydrate 7.8g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 6.5g
Protein 2.6g		4 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 490

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