Pot Roast of Guinea Hen with Cabbage and Walnuts

Name: Pot Roast of Guinea Hen with Cabbage and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 guinea hens, about 2 3/4 lb (1.25kg) each; Salt and freshly ground black pepper; 2 tbsp butter; 2 tbsp olive oil; 4 strips bacon, diced; 1 small onion, finely chopped; 1 leek, white and pale green part only, cleaned and thinly sliced; 2 celery stalks, sliced; 3/4 cup walnut halves; 1 small Savoy cabbage, about 14oz (400g), cut into 8 wedges; 1/2 cup hot chicken stock

Servings: persons

2 guinea hens, about 2 3/4 lb (1.25kg) each
Salt and freshly ground black pepper
2 tbsp butter
2 tbsp olive oil
4 strips bacon, diced
1 small onion, finely chopped
1 leek, white and pale green part only, cleaned and thinly sliced
2 celery stalks, sliced
3/4 cup walnut halves
1 small Savoy cabbage, about 14oz (400g), cut into 8 wedges
1/2 cup hot chicken stock

1
Preheat the oven to 400F (200C).
2
Season the hens inside and out with salt and pepper.
3
Heat the butter with 1 tbsp of the oil in a large, deep, flameproof casserole over medium heat.
4
Add the hens and cook, turning occasionally, for about 10 minutes, until browned.
5
Transfer the hens to a platter.
6
Add the remaining 1 tbsp oil to the casserole.
7
Add the bacon, onion, leek, and celery and cook, stirring often, for about 3 minutes, until lightly colored.
8
Add the walnuts.
9
Return the hens to the casserole.
10
Tuck the cabbage wedges loosely into the pot and season with salt and pepper.
11
Pour in the hot stock.
12
Bring to a boil and cover.
13
Bake for 4045 minutes, or until the vegetables are tender and the guinea hen juices run clear with no sign of pink when pierced with the tip of a sharp knife.
14
Remove from the oven and let stand for 10 minutes.
15
Transfer the hens to a carving board and cut each in half or into quarters.
16
Place on dinner plates, top with the vegetables and pan juices, and serve hot.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 guinea hens, about 2 3/4 lb (1.25kg) each, Salt and freshly ground black pepper, 2 tbsp butter, 2 tbsp olive oil, and more.

Yes, Pot Roast of Guinea Hen with Cabbage and Walnuts falls under the Meat & Poultry 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.

That's it — enjoy your meal!