Pintade au Vin Rouge (Guinea hen in red wine sauce)
Published February 22, 1983
- Total Time
- 45 minutes
- Rating
- 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 monosaturated 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