Ingredients Jump to Instructions ↓

  1. 2 Guinea hens - quartered

  2. 6 tablespoons 90ml Extra-virgin olive oil

  3. 1 cup 237ml White wine

  4. 1 cup 237ml Commercial balsamic vinegar

  5. 2 tablespoons 30ml Capers - rinsed

  6. 3/4 cup 177ml Pitted olives

  7. 2 tablespoons 30ml Prosciutto - cut 1/4" dice

  8. 3 Anchovies - rinsed, filleted

  9. 2 tablespoons 30ml Tomato paste

  10. 2 cups 474ml Brown Chicken Stock - (see recipe) Salt - to taste Freshly-ground black pepper - to taste

  11. 2 Chives - finely sliced

  12. 4 tablespoons 60ml Good-quality balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 Brown Chicken 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. This recipe yields 6 servings.


Send feedback