Alsatian Guinea Hen
Nutrition
Calories: 160.08 kcalCarbohydrates: 26.55 gProtein: 11.11 gFat: 1.74 gSaturated Fat: 0.4 gCholesterol: 7.09 mgSodium: 313.54 mgFiber: 12.57 gVitamin A: 123.88125 IUCalcium: 166.1 mgIron: 2.92 mg
Ingredients
- 1 guinea hen or free-range chicken 3-1/2 pounds
- Salt and freshly ground pepper
- 2 cups great good chicken broth
- 2 oz Canadian bacon trimmed of fat and finely minced
- 1/2 cup white wine
- 1 head Savoy cabbage about 2-1/4 pounds, shredded
- 2 carrots peeled and diced
- 4 garlic cloves minced
- 1 onion diced
- 2 sprigs fresh thyme
- 4 bay leaves
- 1/4 cup apple cider vinegar
- 1 tbsp caraway seeds
- 1 cup finely chopped fresh Italian parsley
Instructions
- Preheat the oven to 400°.
- Rub the guinea hen inside and out with salt and pepper. Place the hen in a roasting pan and pour the chicken broth over it. Roast for 40 minutes, basting twice.
- Meanwhile, sauté the Canadian bacon in a large casserole or Dutch oven over medium heat for 5 minutes, stirring occasionally. Add the white wine and deglaze the casserole, scraping up the brown bits. Add the cabbage, carrot, garlic, onion, thyme, and bay leaves. Cover and cook over medium-low heat for 30 minutes, stirring occasionally.
- Remove the hen from the oven. Quarter the hen and add it to the casserole. Collect any juices remaining in the roasting pan, defat them, and add them to the casserole. Add the vinegar and caraway seeds; cover and cook 30 minutes more.
- Remove the hen to a platter and add the parsley to the cabbage. Season the cabbage with salt and pepper to taste.
- To serve, make a bed of cabbage on each plate and set one piece of hen atop each bed.