Guinea Hen with Vinegar: Faraona al Aceto

Name: Guinea Hen with Vinegar: Faraona al Aceto
Prep time: 3 h 15 min
Cook time: 3 h 15 min
Total time: 3 h 15 min
Yield: 6
Cuisine: Global
Ingredients: 3 anchovies, rinsed and filleted; 237 milliliters balsamic vinegar; 4 Tbsps good quality balsamic vinegar; 1 Tbsp black peppercorns; 2 Tbsps capers, rinsed; 3 carrots, coarsely chopped; 4 ribs celery, coarsely chopped; 2 kilograms chicken wings, backs, and bones; 2 bunches chives, finely sliced; 2 guinea hens, quartered; 2 Tbsps extra-virgin olive oil; 6 Tbsps extra-virgin olive oil; 177 milliliters pitted olives; 2 onions, coarsely chopped; 1 bunch parsley stems; 2 Tbsps prosciutto, cut into 1/4-inch dice; 6 servings Salt and pepper, to taste; 2 Tbsps tomato paste; 237 milliliters white wine

Guinea Hen with Vinegar: Faraonan al Aceto might be just the main course you are searching for. This recipe serves 6. This recipe covers 37% of your daily requirements of vitamins and minerals. One serving contains 1020 calories, 83g of protein, and 61g of fat. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes roughly 3 hours and 15 minutes. If you have carrots, olive oil, chicken wings, and a few other ingredients on hand, you can make it.

Instructions

Rinse the hen pieces and dry well. Season aggressively with salt and pepper. In a large, heavy-bottomed pot, heat the oil over high heat until smoking. Sear the hen pieces until browned on all sides.

Ingredients you will need

Salt And Pepper

Cooking Oil

Equipment you will use

Pot

Add the white wine and vinegar and allow to completely evaporate, turning the meat to coat with the liquid.

Ingredients you will need

White Wine

Vinegar

Meat

Add the capers, olives, diced prosciutto, anchovies and the tomato paste and cook 5 minutes.

Ingredients you will need

Tomato Paste

Prosciutto

Anchovies

Capers

Olives

Add the stock and bring to a boil. Lower the heat and simmer 30 minutes, until the hen is cooked through. Season with salt and pepper, stir in chives and serve, drizzling real vinegar over each portion tableside.

Ingredients you will need

Salt And Pepper

Vinegar

Chives

Stock

In a large, heavy-bottomed saucepan, heat the oil over high heat until smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add all the chicken parts and brown all over, stirring to avoid burning.

Ingredients you will need

Chicken Pieces

Remove the chicken and reserve.

Ingredients you will need

Whole Chicken

Add the carrots, onions, and celery to the pot and cook until soft and browned. Return the chicken to the pot and add 3 quarts of water, the tomato paste, peppercorns, and parsley. Stir with a wooden spoon to dislodge the browned chicken and vegetables bits from the bottom of the pan. Bring almost to a boil, then reduce heat and cook at a low simmer until reduced by half, about 2 hours, occasionally skimming excess fat.

Ingredients you will need

Tomato Paste

Peppercorns

Vegetable

Carrot

Whole Chicken

Parsley

Celery

Onion

Water

Equipment you will use

Wooden Spoon

Frying Pan

Pot

Remove from heat, strain, and press on the solids with the bottom of a ladle to extract out all liquids. Stir the stock to facilitate cooling and set aside. Refrigerate stock in small containers for up to a week or freeze for up to a month.

Ingredients you will need

Extract