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

Name: Pintade au Vin Rouge (Guinea hen in red wine sauce)
Total time: 45 min
Yield: 4 servings
Cuisine: french
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

By Pierre Franey

Total Time: 45 minutes
Rating: 4(12)
Comments: Read comments

Featured in: 60-MINUTE GOURMET

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

2guinea hens, 2 to 2¼ pounds each, cut into serving pieces
Salt to taste if desired
Freshly ground pepper to taste
2tablespoons corn, peanut or vegetable oil
24small white onions, about ¾ pound
½pound thinly sliced mushrooms, about 3 cups
3tablespoons flour
3cups dry red wine, preferably a Burgundy type
1cup water
1bay leaf
½teaspoon dried thyme
4sprigs fresh parsley

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Sprinkle the guinea hens with salt and pepper.
Step 2
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.
Step 3
Add the onions and mushrooms and stir. Cook about two minutes. Sprinkle with flour and stir so that the ingredients cook evenly.
Step 4
Add the wine, water, bay leaf, thyme and parsley. Cover and cook about 20 minutes. Uncover and let cook about 10 minutes longer.