Guinea Hen Cutlets and Unlaid Eggs with Autumnal Vegetables

Name: Guinea Hen Cutlets and Unlaid Eggs with Autumnal Vegetables
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 small Reheat the guinea hen sauce in a saucepan. Add the unlaid eggs and cook for 30 seconds, stirring constantly. Remove from heat immediately; 4 servings Sauté the cutlets in a hot pan with olive oil until golden brown on all sides. Add the stock and cook in a 200 F oven for 30 minutes; 4 servings Sauté the potatoes and sunchokes in a hot pan with olive oil until golden brown on all sides. Add the chanterelles, season with salt, and cook until soft. Sprinkle with the chives and reserve; 4 servings Dress and serve, as pictured above; 4 servings Boil the sunchokes in the potato water for about 10 minutes, until tender. Shock in ice water and reserve; 1 medium Place the potatoes in a pot of cold salted water, and cook over -high heat for about twenty minutes, until almost done. Shock in ice water and reserve

Guinea Hen Cutlets and Unlaid Eggs with Autumnal Vegetables might be just the main course you are searching for. This recipe serves 4. One serving contains 454 calories, 41g of protein, and 11g of fat. Head to the store and pick up sauté the cutlets in a pan, boil the sunchokes in the potato water, dress and serve, and a few other things to make it today. To use up the potatoes you could follow this main course with the Sweet Potatoes Scones as a dessert.