FRICASSEE OF GAME HEN w/SHALLOTS

By BobD

Ingredients

• 2 SERVINGS
• Prepared as a traditional fricassee, the bird, along with a healthy handful of shallots, is first sautéed in butter-then simmered with wine,cream, & lemon juice-served over pasta.
• • 14 shallots
• • 9 scallions
• • 1 guinea hen, 2 1/2 pounds, giblets and neck removed
• • Salt and freshly ground black pepper to taste
• • 8 tablespoons unsalted butter
• • 1 cup dry white wine
• • 1 cup plus 2 tablespoons water
• • 1 cup heavy cream
• • Juice of 1/2 lemon
• • 1 teaspoon sugar
• • 1/2 pound fresh pasta
• Prepared as a traditional fricassee, the bird, along with a healthy handful of shallots, is first sautéed in butter. It is then simmered with wine, cream, and lemon juice to devastating deliciousness,
• Ingredients
• • 14 shallots
• • 9 scallions
• • 1 guinea hen, 2 1/2 pounds, giblets and neck removed
• • Salt and freshly ground black pepper to taste
• • 8 tablespoons unsalted butter
• • 1 cup dry white wine
• • 1 cup plus 2 tablespoons water
• • 1 cup heavy cream
• • Juice of 1/2 lemon
• • 1 teaspoon sugar
• • 1/2 pound fresh pasta

Details

Servings 2
Adapted from dartagnan.com

Preparation

Step 1

1. Blanch 12 of the shallots in boiling salted water for 3 minutes, then drain, peel, and set aside. Finely slice remaining shallots. Remove root ends from scallions. Cut off about 2 inches of white part, and blanch in salted water for 3 minutes, shock under cold water, and blot dry. Reserve green parts of 4 scallions; wash, finely slice, and set aside.

2. Cut guinea hen into 8 pieces, removing backbone from thighs and breastbone from breast. Reserve bones. Season guinea hen with salt and pepper. Melt 2 tablespoons of the butter in a large heavy skillet over medium heat. Put pieces in pan, skin side down, and sauté until brown, about 3 to 4 minutes, then turn and cook second side until brown. Remove with a slotted spoon and set aside.

3. Add reserved bones to skillet and sauté until light brown, about 6 minutes. Add 2 sliced shallots and sauté 1 minute longer. Pour in wine and 1 cup water, stirring up any browned bits, and simmer for 15 minutes. Add cream, lemon juice, and guinea hen. Cover, and cook over medium heat for 10 minutes.

4. Heat 4 tablespoons of the butter in a heavy skillet over high heat. Add blanched shallots and sprinkle with salt, pepper, and sugar. Add the 2 tablespoons of water and cook, shaking pan continuously, until shallots are caramel-colored all over, about 8 minutes. Stir in blanched scallions and sauté for 2 more minutes.

5. Bring a large pot of slated water to a boil. Add pasta and cook until al dente. Drain, return to pot with remaining 2 tablespoons of butter, and season with salt and pepper. Serve pasta in center of a platter. Place guinea hen pieces around pasta.

6. Bring sauce to a boil over high heat and reduce by ½. Taste for seasoning, then strain over guinea hen. Add caramelized shallots and scallions, sprinkle on chopped scallions, and serve.