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1
In a large, deep skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes.
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2
Using a slotted spoon, transfer the bacon to a plate.
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3
Pour off all but 1 tablespoon of the bacon fat in the skillet; reserve the fat in a small bowl.
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4
Add the onions and garlic to the skillet and cook over moderate heat until lightly browned, about 3 minutes.
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5
Add the potatoes, carrots, sunchokes and bay leaves and cook, stirring, for 3 minutes.
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6
Season with salt and pepper, add the brandy and cook over high heat for 2 minutes.
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7
Add the wine; simmer for 5 minutes.
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8
Add the stock and simmer over moderate heat until the vegetables are tender, about 15 minutes.
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9
Transfer the vegetables to a bowl.
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10
Discard the bay leaves.
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11
Boil the cooking liquid over high heat until reduced to 3/4 cup, about 12 minutes.
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12
Return the vegetables to the skillet and season with salt and pepper.
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13
Preheat the oven to 400.
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14
Heat 1 tablespoon of the reserved bacon fat in each of 2 large nonstick skillets.
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15
Flatten the guinea hens by pressing down on the breast bones.
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16
Arrange the legs so that the thighs cover part of the breasts.
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17
Season the hens on both sides with salt and pepper.
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18
Add 1 hen to each skillet, skin side down, and cook over moderately high heat until browned, 5 minutes.
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19
Turn the hens and cook for 2 more minutes.
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20
Transfer the guinea hens to a large rimmed baking sheet, skin side up.
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21
Wipe out 1 skillet and repeat with 1 tablespoon of reserved bacon fat and the third hen.
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22
Set the hen on a second baking sheet.
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23
Tuck a rosemary sprig under each hen.
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24
Roast the hens for about 35 minutes, switching the pans halfway through cooking, until an instant-read thermometer inserted in the inner thigh registers 160.
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25
Transfer the hens to a carving board and let rest for 10 minutes.
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26
Add the bacon to the vegetables and reheat gently.
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27
Spread the watercress on a platter.
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28
Carve the hens and arrange the pieces on the watercress.
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29
Garnish with the lemon wedges and radishes and serve with the braised vegetables.
