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1
Heat the oil in 2 large nonreactive skillets.
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2
Season the guinea hen breasts on both sides with salt and pepper.
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3
Add 3 breast halves to each skillet, skin side down, and cook over high heat until well browned, about 5 minutes.
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4
Turn and cook until the other side is browned, about 2 minutes; transfer to a platter.
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5
Brown the remaining breasts in the 2 skillets.
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6
Add the pancetta to the skillets.
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7
Cook over low heat, stirring, until lightly browned, about 4 minutes.
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8
Using a slotted spoon, transfer the pancetta to a small plate.
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9
Divide the mushrooms between the skillets and season with salt and pepper.
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10
Raise the heat to moderately high and cook, stirring occasionally, until browned and any exuded liquid has evaporated, about 8 minutes.
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11
Transfer the mushrooms to a large plate.
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12
Return the pancetta to the skillets and add the shallots.
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13
Cook over moderately high heat, stirring, until wilted, about 3 minutes.
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14
Add 1 cup of wine to each skillet and boil until almost evaporated, about 8 minutes.
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15
Scrape the mixture from the skillets into a large, heavy roasting pan and add the mushrooms.
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16
Preheat the oven to 450.
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17
Set the roasting pan on 2 burners over moderately high heat.
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18
Add the carrots, chicken stock and thyme and bring to a simmer.
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19
Arrange the guinea hen breasts on top, skin side up, and roast in the oven for about 12 minutes, or until just cooked through.
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20
Transfer the breasts to a clean platter and cover with foil to keep warm.
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21
Set the roasting pan on 2 burners over high heat, add the peas and boil until the peas are tender and the cooking juices are reduced to 1 1/2 cups, about 8 minutes.
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22
Pour in any accumulated juices from the hens.
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23
Remove the pan from the heat, stir in the butter and season with salt and pepper.
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24
Set the guinea hen breasts on large plates and spoon the red wine sauce and vegetables around the breasts.
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25
Serve at once.
