Guinea Hen Salmi Recipe

Inspired by The Bull and Beggar

Time1h

Serves4

Chanterelle, pumpkin seed, persillade

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Ingredients

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Main Ingredients

1 whole Guinea hen, cut into pieces

7.05 oz (200 grams) Chanterelle mushrooms, cleaned and sliced

1 3/4 oz (50 grams) Pumpkin seeds, toasted

2 units Shallots, finely chopped

2 units Garlic cloves, minced

1.06 oz (30 grams) Fresh parsley, chopped

3 tablespoons olive oil

2 1/8 cup (500 ml) Chicken stock

7/8 cup (200 ml) Red wine

1 teaspoon Celtic sea salt

to taste black pepper

Method

Cooking Instructions

Searing the Guinea Hen

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the guinea hen pieces with salt and black pepper. Sear the pieces in the hot oil until golden brown on all sides, about 8-10 minutes. Remove and set aside.

Sautéing Aromatics

In the same pot, add the chopped shallots and garlic. Sauté for about 3-4 minutes until they are soft and fragrant.

Cooking the Mushrooms

Add the sliced chanterelle mushrooms to the pot and cook for another 5 minutes until they are tender.

Deglazing and Simmering

Pour in the red wine to deglaze the pot, scraping up any browned bits from the bottom. Allow the wine to simmer for about 5 minutes.

Adding Liquids

Return the guinea hen to the pot and add the chicken stock. Bring to a gentle simmer, cover, and cook for 30-35 minutes until the guinea hen is cooked through.

Finishing Touches

Stir in the toasted pumpkin seeds and chopped parsley. Adjust seasoning with salt and black pepper as needed. Let it sit for a few minutes before serving.