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Recipe of Guinea hens with Port sauce and cranberries
Recipe

Guinea hens with Port sauce and cranberries

2 h
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This recipe for guinea hen with port sauce and blueberries is prepared almost everything a day in advance. It seems complicated since it has many steps but if you read them well, it is easy to follow.

Ingredients

8 servings
  • 4 Guinea hen of how 400 grams each
  • 4 spoonfuls of sage
  • 4 spoonfuls of thyme finely chopped
  • black pepper
  • 1 tablespoon of Butter
  • 2 spoonfuls of olive oil
  • 2 cups of chicken soup
  • 1/3 of Cup of shallot finely chopped
  • 1/3 of Cup of port
  • 1/3 of Cup of dehydrated cranberry
  • 1 tablespoon of Butter
  • 1 tablespoon of shallot finely chopped
  • 1 tablespoon of flour

    Preparation

    Ask the butcher to cut the quail in half and remove the bone from the spine and wings. Ask for the bones to be removed from the quail.
    In a small bowl, mix chopped sage with thyme and 1 tablespoon of salt and 1 teaspoon of pepper.
    Dry the halves of guinea hen with a paper towel and cover with the herb mixture on both sides.
    Arrange the hens with the skin side up on a baking sheet and refrigerate, uncovered, for at least 12 hours.
    Dry the bones and wings of the quail and place over medium saucepan with medium heat and olive oil. Cook until golden brown on all sides, about 8 minutes.
    Add chicken stock, chopped echallots, sage and thyme sprigs. Lower the heat a little and let it cook for 30 minutes. Pass through a Chinese sieve and reserve the refrigerated broth for 12 hours or one night.
    One hour before baking the hens, remove from the refrigerator and let them stand at room temperature. Place the oven rack in the center and preheat to 450 F. or 230 C.
    Melt 1 tablespoon of butter and varnish the chicken. Bake for 30 minutes. Let stand 5 minutes before serving.
    Prepare the sauce while the chicken roasts. Remove the fat from the broth prepared the day before with a spoon.
    Heat 1 tablespoon of butter in a pot over medium heat. Add the echallots and cook, moving without stopping until the echallots are soft, about 2 minutes.
    Add the flour and cook without stopping to move until a paste forms.
    Add the port and stir for 30 seconds then add the prepared broth until it boils.
    Lower the heat a little and allow it to reduce for 5-8 minutes.
    Add the cranberries and season with salt and pepper.
    Serve the chicken with the sauce on top and with rice.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    256
    kcal
    13%
    Carbohydrates
    20.8
    g
    6.9%
    Proteins
    21.0
    g
    42%
    Lipids
    9.7
    g
    15%
    Fiber
    4.2
    g
    8.5%
    Sugar
    8.4
    g
    9.3%
    Cholesterol
    65.4
    mg
    22%
    Esha
    Rate this tip
    Ratings (1)
    Lauss Hernández
    29/01/2013 23:09:44
    Deliciosa Se oye excelente la mezcla de especias y la salsa.

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