Guinea Hen with Vinegar: Faraona al Aceto

Total Time:
3 hr 15 min
Prep:
2 hr 30 min
Cook:
45 min

Yield:
6 servings

CATEGORIES
Ingredients
  • 2 guinea hens, quartered
  • 6 tablespoons extra-virgin olive oil
  • 1 cup white wine
  • 1 cup balsamic vinegar
  • 2 tablespoons capers, rinsed
  • 3/4 cup pitted olives
  • 2 tablespoons prosciutto, cut into 1/4-inch dice
  • 3 anchovies, rinsed and filleted
  • 2 tablespoons tomato paste
  • 2 cups chicken stock, recipe follows
  • Salt and pepper, to taste
  • 2 bunches chives, finely sliced
  • 4 tablespoons good quality balsamic vinegar
  • Brown Chicken Stock:
  • 2 tablespoons extra-virgin olive oil
  • 3 1/2 pounds chicken wings, backs, and bones
  • 3 carrots, coarsely chopped
  • 2 onions, coarsely chopped
  • 4 ribs celery, coarsely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon black peppercorns
  • 1 bunch parsley stems
Directions

Rinse the hen pieces and dry well. Season aggressively with salt and pepper. In a large, heavy-bottomed pot, heat the oil over high heat until smoking. Sear the hen pieces until browned on all sides. Add the white wine and vinegar and allow to completely evaporate, turning the meat to coat with the liquid.

Add the capers, olives, diced prosciutto, anchovies and the tomato paste and cook 5 minutes. Add the stock and bring to a boil. Lower the heat and simmer 30 minutes, until the hen is cooked through. Season with salt and pepper, stir in chives and serve, drizzling real vinegar over each portion tableside.

Brown Chicken Stock:

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking. Add all the chicken parts and brown all over, stirring to avoid burning. Remove the chicken and reserve. Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat. Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Yield: 1 1/2 quarts

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