Pintade au Vin Rouge (Guinea hen in red wine sauce)
Published February 22, 1983
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
2 guinea hens, 2 to 2 ¼ 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 ¾ pound
½ 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
½ teaspoon dried thyme
4 sprigs fresh parsley
Nutritional analysis per serving (4 servings)
23 grams carbs; 357 milligrams cholesterol; 1051 calories; 17 grams monounsaturated fat; 8 grams polyunsaturated fat; 9 grams saturated fat; 39 grams fat; 3 grams fiber; 2094 milligrams sodium; 117 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
Other than halving the recipe because it was only for my wife and I so we only needed one guinea hen, I followed the recipe. We thought the sauce was delicious and the guinea hen moist and tender. However, the onions were still in need of more time even though everything else was ready. So when we do it again (and we will), I will either parboil the onions or will pull out the guinea hen and just let the onions cook until their tender. For that reason I gave it four stars. Otherwise....