← Back to Search Results
baking, braising
Pot Roast of Guinea Hen with Cabbage and Walnuts Recipe-1310

Photo by:
Comments: 0
 

Recipe

Guinea hens gently simmered in broth are moist and flavorful, with all of the tasty juices sealed in the pot.

Yield: 4 servings
Prep time: 20 Mins
Cooking time: 40–45 Mins

Ingredients

  • 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

Directions

1. Preheat the oven to 400°F (200°C). Season the hens inside and out with salt and pepper.

2. 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.

3. 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.

4. 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.

5. 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

Note from Cookstr's Editors

Nutritional information is based on 1/8 teaspoon added salt per serving.

 

Nutritional Information

Nutrients per serving (% daily value)

895kcal (45%)
120mg (12%)
40mg (67%)
220mcg RAE (7%)
1154mg
146mg
88g
5g
5g
15g
280mg (93%)
715mg (30%)
14g (69%)
53g (81%)
5mg (25%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

in-the-kitchen-with-david In the Kitchen with David
by David Venable
raos-cookbook Rao's Cookbook
by Frank Pellegrino
spice Spice
by Ana Sortun
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
parents-need-to-eat-too Parents Need to Eat Too
by Debbie Koenig
fruits-of-the-harvest-recipes-to-celebrate-kwanzaa-and-other-holidays Fruits of the Harvest: Reci...
by Eric V. Copage
big-fat-cookies Big Fat Cookies
by Elinor Klivans
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
living-raw-food Living Raw Food
by Sarma Melngailis
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?