Braised Guinea Hen with Wild Mushrooms and Country Ham

Name: Braised Guinea Hen with Wild Mushrooms and Country Ham
Cuisine: American
Ingredients: 2 fresh guinea hens, about 2 pounds each; 1 clove garlic, crushed; ½ onion, thinly sliced; 1 tablespoon olive oil; 1 tablespoon each fresh thyme, marjoram, winter savory leaves; 1 tablespoon each fresh thyme, marjoram, winter savory leaves; 2 thin slices southern-style country ham or Smithfield ham, cut into very thin strips 2 inches long; 2 thin slices southern-style country ham or Smithfield ham, cut into very thin strips 2 inches long; 2 tablespoons vegetable oil; sea salt and freshly ground pepper; sea salt and freshly ground pepper; 1 tablespoon each fresh thyme, marjoram, winter savory leaves; 1 tablespoon dried porcini mushrooms (cepes, boletus); 1 tablespoon dried porcini mushrooms (cepes, boletus); 2 tablespoons ruby port; 2 cups dry red wine; 3 cups chicken stock; 1 bay leaf; 1 sprig fresh thyme; 1 tablespoon dried porcini mushrooms (cepes, boletus); 2 cups fresh chanterelles or other wild mushrooms, sliced; 2 cups fresh chanterelles or other wild mushrooms, sliced; 4 tablespoons unsalted butter; 1 piece ham bone, rind, or slice from shank

Preparation info

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

One of the best lunches I ever had was by myself on a wet, blustery summer Sunday afternoon on the coast of Brittany. After pristine Belon oysters, I had a roast guinea hen, accompanied by French fries and a watercress salad. For years I have tried in vain to duplicate that simple roast fowl, but Frank is right: guinea fowl raised in America should be braised rather than roasted.

This same recipe also works well with free-range natural chickens. He serves both with the

Ingredients

Americas
United States
Main course
Lunch
Summer

Ingredients

Method