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Lorenza Ávila
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Recipe

Guinea hens with pear sauce and green pepper

3h 20 mins
Half
4
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Prepare these guinea hens ideal for the Christmas season.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 3 Guinea hen
  • butter, melted
  • salt
  • black pepper
  • paprikas
  • 2 pears, mature
  • 1 1/2 cups apple juice
  • 1 tablespoon cornstarch
  • 3 tablespoons Calvados (apple liqueur), or cognac
  • 1 1/2 tablespoons black pepper, green, fresh
  • 1 1/2 tablespoons chicken stock, duck or veal
  • 1 tablespoon fresh thyme, chopped

Preparation

Wash and dry the chicken, cut them in half and varnish them with butter, put salt, pepper and paprika and put them in the oven at 225 ºC until they are golden brown, about an hour.
Peel and split the pear into small squares, put a little butter in a saucepan and sauté the pear to color. Add the calvados or cognac and flame.
Stir the juice, concentrate, cornstarch, peppers a little crushed with a mortar, thyme and a cube of vegetable or chicken broth and add to the pear, put over medium heat to thicken a little. Rectify salt and pepper.
Serve the chicken with the sauce, garnish with thyme branches and sliced ​​sautéed pear.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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