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Guinea Hen with Vinegar: Faraona al Aceto Recipe

Guinea Hen with Vinegar: Faraona al Aceto

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Total Reviews: 2

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  • on August 30, 2012

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    I used a whole chicken cut into pieces (skin on and served with couscous. The balsamic vinegar combined with the saltiness of the olives, capers, and anchovies gives wonderful flavor to the chicken and sauce.

    people found this review Helpful.
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  • on March 25, 2007

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    I make this with boneless chicken breast, which works fine as long as you are aggressive about searing the outside to keep it juicy.

    You can't really get a sense of the delicious and subtle melding of flavors just from reading the ingredient list -- try it! We love it with crust bread and make it often.

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