Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas Recipe

Name: Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 6 tablespoons butter; 1/4 cup minced shallots; 2 tablespoons minced garlic; 4 ounces fresh morels, trimmed; 1 cup pastina; 2 cups chicken or vegetable stock, heated; 2 sprigs of thyme; 1 bay leaf; 1 cup fresh peas; 1/4 cup freshly grated Parmesan; Salt and pepper; 1 guinea hen, split in half; 4 ounces goat cheese; 2 tablespoons thinly sliced black truffles; Salt and pepper; 1/4 cup olive oil; 2 sprigs thyme; 2 sprigs tarragon; 1/2 cup vermouth; 1/2 cup chicken stock; 4 tablespoons butter

Servings: persons

2 tablespoons olive oil
6 tablespoons butter
1/4 cup minced shallots
2 tablespoons minced garlic
4 ounces fresh morels, trimmed
1 cup pastina
2 cups chicken or vegetable stock, heated
2 sprigs of thyme
1 bay leaf
1 cup fresh peas
1/4 cup freshly grated Parmesan
Salt and pepper
1 guinea hen, split in half
4 ounces goat cheese
2 tablespoons thinly sliced black truffles
Salt and pepper
1/4 cup olive oil
2 sprigs thyme
2 sprigs tarragon
1/2 cup vermouth
1/2 cup chicken stock
4 tablespoons butter

1
Prepare the pastina with morels and fresh peas.
2
In a medium skillet, heat the olive oil and 4 tablespoons of butter.
3
Add the shallots and garlic, and saute until soft and glossy.
4
Do not brown.
5
Add the morels and saute for 1 to 2 minutes.
6
Add the pastina and stir until well coated with the oil.
7
Deglaze with the hot stock and continue to cook and stir until most of the liquid has been absorbed and pastina is al dente.
8
Stir in the thyme and bay leaf.
9
Add the peas, and the remaining 2 tablespoons of butter.
10
Stir in the grated Parmesan.
11
Taste and adjust seasoning with salt and pepper.
12
Transfer to a warm serving platter.
13
Preheat oven to 350 degrees F.
14
Prepare the Sauteed Stuffed Guinea Hen.
15
Halve and bone the guinea hen, leaving the first wing joint attached to the breast.
16
In a small bowl, combine together the goat cheese and truffles.
17
Gently slip your fingers under the skin of each chicken breast and thigh, lifting it slightly.
18
Divide the cheese-truffle mixture and stuff under the skin, patting down to distribute evenly.
19
Season with salt and pepper both sides.
20
In a large skillet, add the olive oil.
21
Over high heat, saute the chicken halves, skin side down, until golden and crisp, about 3 minutes.
22
Turn the chicken skin side up and continue to cook another 2 minutes.
23
Add the thyme and tarragon.
24
Transfer to the oven and bake until done, about 6 to 8 minutes.
25
Arrange the chicken on top of the platter of Pastina with Morels and Fresh Peas.
26
Deglaze the saute pan with the vermouth.
27
Add the stock and reduce just until sauce thickens.
28
Whisk in the butter, season with salt and pepper.
29
Pour sauce over sauteed guinea hen.

903

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 22 ingredients. The key ingredients include: 2 tablespoons olive oil, 6 tablespoons butter, 1/4 cup minced shallots, 2 tablespoons minced garlic, and more.

Yes, Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas 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.

Stuffed Guinea Hen, served on a Bed of Pastina with Morels and Fresh Peas

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