Pot Roast of Guinea Hen with Cabbage and Walnuts
Guinea hens gently simmered in broth are moist and flavorful, with all of the tasty juices sealed in the pot.
Preparation Time20 min
Preparation Time - Text20 mins
Cooking Time40 min
Cooking Time - Text45
Cooking Methodbaking, braising
Total Timeunder 2 hours
One Pot MealYes
OccasionCasual Dinner Party
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturejuicy, nutty, savory, smoky
- 2 guinea hens, about 2¾ lb (1.25kg) each
- Salt and freshly ground black pepper
- 2 tbsp butter
- 2 tbsp olive oil
- 4 strips bacon, diced
- 1 small onion, finely chopped
- 1 leek, white and pale green part only, cleaned and thinly sliced
- 2 celery stalks, sliced
- ¾ cup walnut halves
- 1 small Savoy cabbage, about 14oz (400g), cut into 8 wedges
- ½ cup hot chicken stock
Preheat the oven to 400°F (200°C). Season the hens inside and out with salt and pepper.
Heat the butter with 1 tbsp of the oil in a large, deep, flameproof casserole over medium heat. Add the hens and cook, turning occasionally, for about 10 minutes, until browned. Transfer the hens to a platter.
Add the remaining 1 tbsp oil to the casserole. Add the bacon, onion, leek, and celery and cook, stirring often, for about 3 minutes, until lightly colored. Add the walnuts. Return the hens to the casserole.
Tuck the cabbage wedges loosely into the pot and season with salt and pepper. Pour in the hot stock. Bring to a boil and cover. Bake for 40–45 minutes, or until the vegetables are tender and the guinea hen juices run clear with no sign of pink when pierced with the tip of a sharp knife.
Remove from the oven and let stand for 10 minutes. Transfer the hens to a carving board and cut each in half or into quarters. Place on dinner plates, top with the vegetables and pan juices, and serve hot.
2008 Dorling Kindersley