PINTADE AU VIN ROUGE (GUINEA HEN IN RED WINE SAUCE)

Pintade au Vin Rouge (Guinea hen in red wine sauce) image

Provided by Pierre Franey

Time 45m

Yield 4 servings

Number Of Ingredients 12

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Ingredients

2 guinea hens, 2 to 2 1/4 pounds each, cut into serving pieces
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
24 small white onions, about 3/4 pound
1/2 pound thinly sliced mushrooms, about 3 cups
3 tablespoons flour
3 cups dry red wine, preferably a Burgundy type
1 cup water
1 bay leaf
1/2 teaspoon dried thyme
4 sprigs fresh parsley

Steps:

Sprinkle the guinea hens with salt and pepper.
Heat the oil in a heavy skillet large enough to hold the pieces in one layer. Add the hen pieces skin side down and cook, turning the pieces often, until browned all over.
Add the onions and mushrooms and stir. Cook about two minutes. Sprinkle with flour and stir so that the ingredients cook evenly.
Add the wine, water, bay leaf, thyme and parsley. Cover and cook about 20 minutes. Uncover and let cook about 10 minutes longer.

Nutrition Facts : @context http, Calories 918, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 8 grams, Sodium 2039 milligrams, Sugar 4 grams, TransFat 0 grams