Guinea Hen with Creamy White Wine Sauce

Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :

Ingredients

1 lemon, halved
2 sprigs thyme
1 Guinea hen, cleaned and seasoned with salt and pepper
4 slices mild pancetta
180 ml (¾ cup) white wine
180 ml (¾ cup) 35% cream
Salt and freshly ground pepper, to taste

Directions

  1. Preheat oven to 230°C / 450°F.
  2. Place the lemon halves and the thyme in the cavity of the bird and tie the legs with string.
  3. Place the bird on a rack in a roasting pan. Cover the breast and legs with slices of pancetta. Roast for 10 minutes.
  4. Allow to rest on the counter for 10 minutes while you reduce the oven temperature to
  5. 160°C / 325°F. Continue roasting for one hour, basting every 15 minutes with a little water.
  6. Increase the temperature to 190°C / 375°F and continue roasting another 30 minutes, basting as above. Remove from oven and keep warm.
  7. Boil the pan juices until almost evaporated, and deglaze the roasting pan with the wine.
  8. Add the cream and reduce to sauce consistency.
  9. Carve the bird and serve with the sauce.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2551

Guinea Hen with Creamy White Wine Sauce
Guinea Hen with Creamy White Wine Sauce