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1
Season the Guinea Hen Breasts evenly and generously with salt and let marinate for at least 6 hours before cooking them.
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2
Heat the olive oil in a medium-sized skillet over high heat for a minute until it just begins to smoke.
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3
Add the Guinea Hen, skin side down, to the skillet, then remove the skillet from the heat until the pan stops sizzling.
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4
Return to low heat, stirring the pan often and cooking for 15 to 20 more minutes while slowly rendering the skin of the Guinea Hen.
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5
Flip the breast over and finish cooking through, 1 to 2 minutes, adding a handful of thyme to the pan. Allow to rest for 2 minutes before carving and topping with salsa verde.
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6
Finely chop the parsley, arugula, and mint, mixing them in a large bowl with the olive oil and a generous seasoning of salt to taste.
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7
Mix the shallot with the red wine vinegar and a hearty dose of fresh black pepper in a separate mixing bowl.
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8
Allow the shallots to macerate in the vinegar for 10 minutes while the greens break down in the oil.
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9
Add the shallot mixture to the greens and mix well with a fork, adjusting the seasoning as desired. Salsa Verde should be full flavored and well-seasoned, but highly acidic to bring out the dish it garnishes.
