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Lorenza Ávila
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Recipe

Guinea hens with pear sauce and green pepper

3 h 20 min
Not so easy
3
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Prepare these guinea hens ideal for the Christmas season.
Learn more about Lorenza Ávila

Ingredients

6 servings
  • 3 Guinea hen
  • Butters melted
  • Salt
  • black pepper
  • paprikas
  • 2 pears mature
  • 1 1/2 cups of apple juice
  • 1 tablespoon of cornstarch
  • 3 spoonfuls of Calvados (apple liqueur) or cognac
  • 1 1/2 spoonfuls of black pepper green, fresh
  • 1 1/2 spoonfuls of chicken stock duck or veal
  • 1 tablespoon of 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.
    Calories
    244
    kcal
    12%
    Carbohydrates
    29.3
    g
    9.8%
    Proteins
    18.4
    g
    37%
    Lipids
    5.1
    g
    7.9%
    Fiber
    3.8
    g
    7.5%
    Sugar
    19.5
    g
    22%
    Cholesterol
    55.5
    mg
    18%
    Esha
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