- 2 1/2 pounds guinea hen
- 2 tablespoons vegetable oil
- 1/4 pound pancetta (diced)
- 2 onions (peeled and finely chopped)
- 1/4 pound carrots (peeled and diced, about 1 large or 2 medium)
- 1/4 pound celeriac (peeled and diced, about 1/2 medium)
- 1 teaspoon flour
- 3/4 cup dry white wine
- 3/4 cup vegetable stock
- 1 tablespoon chopped parsley (fresh)
- 1 tablespoon thyme leaves (fresh chopped, plus sprigs to garnish)
- 1 1/2 cups grapes (stemmed seedless white)
- 2/3 cup walnut halves
- 2 tablespoons grape seed oil (optional)
- Use a large sharp knife to cut the guinea hen into 6 portions then half each breast portion to give you 8 portions in total. Season the portions with salt and freshly ground black pepper. Heat the vegetable oil in a large flameproof casserole dish, add the guinea hen portions and sear over high heat until golden. Remove and set aside.
- Add the pancetta, onions, carrots and celeriac to the dish and sauté over medium heat for 3-4 mins. Stir in the flour and cook for 1 min then gradually stir in the wine and stock, scraping any sediment from the base of the dish. Return the guinea hen to the dish. Cover and simmer for 35 mins.
- Add the herbs, grapes and walnuts. Cover and simmer for a further 10-15 mins. Adjust the seasoning to taste and serve drizzled with grape seed oil, if desired, and garnished with thyme sprigs.
|Calories370Calories from Fat230|
|% DAILY VALUE|
|Calories from Fat230|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.