Guinea Hen with Apricot and Honey
Serves 6, or 4 generously
Not only is this recipe ridiculously easy, the results are delectable. Inspired by Andre Ostertag’s idea of pairing gewürztraminer with “pintade au miel,” I developed this recipe, with several tips from chefs, in which the legs are braised and the breast is roasted. I added apricots here to marry with the flavours in the wine and add a festive feel, but you can omit them if need be. I served this on a bed of steamed spinach. A side of simple boiled potatoes would also be nice. 1 3-pound guinea hen, cut into pieces (Ask your butcher to cut your hen into eight pieces, separating the leg from the thigh, and cutting the breast in quarters half, with the wing bones left on the top half of the breast) 1 small onion, peeled 1 carrot, peeled 1 branch celery 1 clove garlic, peeled 2 cups homemade chicken stock, or water, or a mix of both 1 heaped teaspoon Dijon mustard 2 tablespoons honey About a dozen of dried apricots (sulphur-free organic are best) Salt and pepper About 10 oz. fresh spinach, washed and spun dry Honey, to finish
Separate the legs and breast pieces of the guinea hen. Place the breast pieces on a plate, skin side up, and spread the skin out so it covers the meat as evenly as possible. Place in the fridge, uncovered.
Preheat your oven to 350 degrees F. Chop the onion, carrot, celery and garlic into an even small dice (mirepoix) and place in an even layer on the bottom in a deep-fry pan or small Dutch oven. Place the guinea hen legs and thighs on top.
Heat up a half cup of the stock (or water) until hot, and whisk in the mustard and the honey. Pour it over the meat and vegetables along with the rest of the stock. Roughly chop the apricots and add them to the mix as well, along with a large pinch of salt and pepper. Cover and place in the oven. After 1 hour, remove the pan from the oven, turn over the meat, cover, and braise for another hour. Remove from the oven and set aside.
Increase your oven temperature to 435 degrees F and take the breast meat out of the fridge. Prepare a nonstick pan, and season the meat on both sides with salt and pepper. When the oven is ready, place the breast pieces, skin-side down, on the nonstick pan and place immediately in the oven for 20 minutes.
Meanwhile, steam your spinach (you can steam it in a bit of the braising juices), then lay it down at the bottom of your serving dish and transfer the braised legs onto the top of the spinach. Place the pan with the remaining braising juices on high heat and reduce to thicken the sauce slightly.
When the breasts are roast-