Anne Willan

Pintade aux Choux

Guinea Hen with Cabbage and Sausages

Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Cabbage and guinea hen are popular together in northern France as well as in Burgundy. Pheasant can be braised in the same way and, in the USA, rock cornish hen is an alternative.

Ingredients

1.5-kg guinea hen

Method

Truss the hen. Blanch* the piece of bacon. Cut the cabbage in 6-8 wedges, discarding the core, and cook in boiling salted water for 8-10 minutes or until almost tender. Drain it thoroughly; then separate the leaves. Set the oven at moderate (175°C/350°F).

Heat the lard in a large casserole and brown the guinea hen on all sides. Take it out, let the pan cool slightly, and lay the fat bac