Cook The Book: Braised Guinea Hen Ragù Recipe

Name: Cook The Book: Braised Guinea Hen Ragù
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-2 1/4 pounds guinea hen legs and thighs (about 4); Fine sea salt and coarsely ground black pepper; 1/4 cup extra-virgin olive oil; 2 carrots, cut into 1/2-inch pieces; 1 celery stalk, cut into 1/2-inch pieces; 1 medium onion, coarsely chopped; 3 garlic cloves, smashed and peeled; 3 leafy fresh thyme, rosemary, or sage sprigs, leaves removed and coarsely chopped; 1 cup dry red wine; 1 tablespoon tomato paste, preferably double-concentrate; 1 1/2 cups water; 2 tablespoons chopped fresh flat-leaf parsley

Servings: persons

2-2 1/4 pounds guinea hen legs and thighs (about 4)
Fine sea salt and coarsely ground black pepper
1/4 cup extra-virgin olive oil
2 carrots, cut into 1/2-inch pieces
1 celery stalk, cut into 1/2-inch pieces
1 medium onion, coarsely chopped
3 garlic cloves, smashed and peeled
3 leafy fresh thyme, rosemary, or sage sprigs, leaves removed and coarsely chopped
1 cup dry red wine
1 tablespoon tomato paste, preferably double-concentrate
1 1/2 cups water
2 tablespoons chopped fresh flat-leaf parsley

1
Heat oven to 300u00b0F.
2
Season guinea hen generously with salt and pepper.
3
Heat oil in a large Dutch oven or other heavy pot over medium-high heat. Brown hen pieces, about 5 minutes per side, removing them to a plate as they brown.
4
Add carrots, celery, onion, garlic, herb, and 1 teaspoon salt to pot. Cook stirring occasionally, until vegetables start to brown, about 10 minutes. Remove from heat. Drain vegetables in a colander, and discard fat from pot.
5
Return hen and vegetables to pot, then add wine and tomato paste, stirring to dissolve paste. Bring to a simmer, then add 1 cup of water and bring to a simmer. Cover and braise in oven until meat is tender, about 40 minutes. Remove from pot and let cool.
6
Pull meat from bones in large chunks; discard skin and bones. Puree vegetables with braising liquid in a food processor or blender. Return to pot, along with meat, add remaining 1/2 cup water, and bring to a simmer over low heat. Cover and cook for 30 to 45 minutes more to allow flavors to meld.
7
Remove from heat and stir in parsley. Serve, or cool and refrigerate for up to 5 days or freeze for up to 6 months.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2-2 1/4 pounds guinea hen legs and thighs (about 4), Fine sea salt and coarsely ground black pepper, 1/4 cup extra-virgin olive oil, 2 carrots, cut into 1/2-inch pieces, and more.

Yes, Cook The Book: Braised Guinea Hen Ragù falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cook The Book: Braised Guinea Hen Ragù

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