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*Note: You'll probably have to buy guinea hen whole legs rather than thighs.
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In this case, cut the drumsticks off and make a stock with them, just as you would a chicken stock.
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Use in the recipe instead of chicken stock.
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With a clean kitchen towel or paper towel, pat the guinea thighs dry.
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Season them with salt and freshly ground black pepper.
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Dredge in the flour and pat off all excess flour.
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Meanwhile, heat a large (12-inch) saute pan over medium heat for one minute, and then add the olive oil.
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It should be hot but not smoking by the time you are done flouring the guinea thighs.
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Brown the thighs, skin side down first, adjusting the heat and adding more oil so that the meat sizzles at a nice pace.
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Cook until golden, 2 to 3 minutes, and then turn the meat and cook another minute or two to color the other side.
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If your pan is small, cook the thighs in two batches.
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Transfer the thighs to a plate.
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You will now need a 4-quart straight sided saute pan or an enameled cast-iron Dutch oven.
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This pan should be wide enough to have the thigh pieces fit in single layer and deep enough to hold at least 4 quarts of liquid (a stock pot will work in a pinch).
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Put this pan over medium-high heat.
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Add enough olive oil to cover the bottom of the pan.
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Add the pancetta and sweat for 2 to 3 minutes.
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Add the onions and garlic and sweat for another five minutes or so, so that the onions are soft and translucent.
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Add the rosemary, sage, and a small pinch of pepper.
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(The pancetta should add enough salt to the sauce so don't worry about salting yet.)
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Sweat for one more minute.
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Add the wine, 4 cups of the stock, livers, capers, vinegar, and lemon juice.
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Add the reserved guinea thighs and bring the braise to a simmer.
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There should be well more liquid than is needed to cover the meat.
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This is a good thing, as this dish is all about having plenty of sauce and it will reduce as you cook it.
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Simmer until the guinea is fork-tender and the meat pulls away from the bone easily, 1 to 1 1/2 hours.
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Carefully remove the thighs and reserve on a plate.
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Turn up the heat and boil the sauce, stirring from time to time to make sure it isn't sticking and burning, until it reduces by half.
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To thicken it slightly, use a blender to puree 1 cup of the reduced sauce and add it back to the pan.
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Stir and taste for seasoning.
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Add a couple drops of lemon juice if needed.
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Salt is probably not needed, but use your judgment for final seasoning.
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The dish can be made up to this point a day ahead.
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To finish, preheat the oven to 400 degrees F.
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Put the bread slices in a small baking dish that has been generously coated with olive oil.
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Ladle the remaining 1 cup of stock evenly over all of the bread.
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Set two thighs on each slice, skin side up.
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Toast in the oven until the bread has turned a crispy golden brown on the bottom, about 10 minutes; use a spatula to check and be careful as the toast tends to stick.
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Reheat the sauce.
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Remove the thighs from the toasts, and carefully remove the crostones from the pan and turn them over so that the brown side is up.
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To plate, set one slice of toast on each plate.
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Remove the thigh bone from the meat and place the meat from two thighs on each toast.
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Spoon some of the warmed sauce over each thigh and a little more to run off the crostone.
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Garnish with celery leaf (inner yellow leaves only), Italian parsley leaf, and long strips of lemon zest.
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This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
