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Balsamic Braised Guinea Hen with Onions, Carrots and New Potatoes Recipe

Balsamic Braised Guinea Hen with Onions, Carrots and New Potatoes

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on February 20, 2011

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    This was not good. We used cornish game hens, which I've always loved, but not with this recipe! The sauce was basically just plain balsamic vinegar, and the vegetables had sauteed in the vinegar so they completely lost their flavor and tasted purely like vinegar. It was a ton of work, took hours to make and came out just barely edible.

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  • on January 10, 2010

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    I made this recipe this cold January week and it was wonderful!! I used chicken instead of the guinea hen and the layers of flavor were great! The balsamic vinegar was the piece de resistance!

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  • on January 09, 2010

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    this has been a nightmare. the sauce ran out of the pan in the oven and the burning-smoking balsamic vinegar is making me gasp for air. the house has filled up with smoke and even my dogs are trying to hide. don't even want to eat it now...

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  • on January 07, 2010

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    i would not know a guinea hen if i fell over one---so i have done this
    with cornish game hens and chicken leg/thighs. it is easy and economical.
    it is special enough for a dinner party but also "down home" enough for
    the sunday night mob. if you happen to have any leftovers, they warm
    up beautifully for lunch.

    thanks mr. e......you make me look good.

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  • on August 22, 2009

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    Very easy and very good. Like some others, I used Cornish Hens and they came out great. My only problem is that they can have many small bones which are tough to remove - seems I was always spitting one out. I will do this with chichen legs and thights next time. Mayve duck quarters. Might reduce the braising liquid for a better sauce.

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  • on August 19, 2009

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    Used chicken instead of the hen- my husband, who is very pickey loved the taste! Will make again- Thanks Emeril for another great recipe!

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  • on April 29, 2008

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    This was wonderful. It makes you just drool. The hardest part was cutting the hens into six pieces.

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  • on January 21, 2008

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    I really enjoyed this meal, but my husband and kids weren't all that in favor of it. I didn't know what a Guinea Hen was so I used Cornish Game hens. My family tends to be picky, so if you are adventurous I would try it.

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  • on August 18, 2007

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    Can I only give this 5 stars!!! This is great. Used Cornish Hen 1# couple oz. I'm not a chef but I love prep. I would serve this to anyone. Put a half bird on the center of the plate and spoon over the rest. WOW!!!

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  • on July 22, 2007

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    the balsomic viniger and all the seasonings it just made it out of this world it will become a house favorite, thanks Emeril, we watch your 5 nights a week. Thanks for all you and your staff do, please keep it up.
    steve & sandy thompson
    viroqua,wi.

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