Pintade au Vin Rouge (Guinea hen in red wine sauce)
- Total Time
- 45 minutes
- Rating
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Ingredients
- 2guinea hens, 2 to 2¼ pounds each, cut into serving pieces
- Salt to taste if desired
- Freshly ground pepper to taste
- 2tablespoons corn, peanut or vegetable oil
- 24small white onions, about ¾ pound
- ½pound thinly sliced mushrooms, about 3 cups
- 3tablespoons flour
- 3cups dry red wine, preferably a Burgundy type
- 1cup water
- 1bay leaf
- ½teaspoon dried thyme
- 4sprigs fresh parsley
Nutritional analysis per serving (4 servings)
918 calories; 33 grams fat; 8 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 7 grams polyunsaturated fat; 22 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 97 grams protein; 2038 milligrams sodium
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.
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