Roasted Guinea Hen with Summer Squash and Porcini
This classic Piedmontese guinea hen, squash, and mushroom preparation gains some of its subtle flavor from infusing the cooking oil with a little garlic and rosemary just before cooking the mushrooms and the hens.
Ingredients
- Guinea Hens
- Guinea Hens - 2, breasts and thighs, boned
- Salt and freshly ground black pepper
- Mixed Fresh Herbs - 2 tablespoons, chopped, (rosemary, saga, thyme)
- Olive Oil - 2 tablespoons
- Garlic Cloves - 2, crushed
- Rosemary Sprigs - 2
- Summer Squash
- Extra-Virgin Olive Oil - 1-1/2 tablespoons
- Unsalted Butter - 1/2 tablespoon
- Vidalia or other sweet white onion - 1 large, julienned
- Yellow Squash - 4, small, cut in large dice (alt. zucchini)
- Salt and freshly ground black pepper
- Bread Crumbs - 2 tablespoons
- Parmigiano-Reggiano cheese - 2 tablespoons, grated
- Porcini Mushroom Saute
- Olive Oil - 2 tablespoons
- Garlic Cloves - 2, crushed
- Rosemary Sprigs - 2
- Porcini Mushrooms - 1 pound, quartered
- Carrot - 1, cut in very fine dice
- Celery Stalk - 1/2, cut in very fine dice
- Onion - 1/2, cut in very fine dice
- Salt and freshly ground black pepper
- Veal Stock (see Basics) - 2 cups
- Brandy - 2 tablespoons
- Rosemary Sprigs - 4
Instructions
Season the hen pieces with salt, pepper, and chopped herbs. Press into the skin. Set aside.
To prepare the squash: Melt the olive oil and butter in a medium saute pan or skillet over medium-high heat and saute onion until translucent, about 1 minute. Add the squash and saute until the pieces are softened and slightly browned, tossing or stirring gently to keep from sticking. Season with salt and pepper. Remove from heat and set aside.
To prepare the mushrooms: Heat the olive oil in a medium saute pan or skillet over medium heat and add the garlic cloves and rosemary sprigs. Saute until they become aromatic and the oil is flavored; do not let them burn. Remove and discard. Add the porcini mushrooms, increase the heat to medium-high, and saute, tossing and moving them constantly to keep them from burning. Add the diced carrot, celery, and onion and continue to toss or stir for 1 minute. Season with salt and pepper. Add the brandy, avert your face, and ignite the alcohol with a match. Keep the pan moving on the stove as the alcohol burns off. Stir in the veal stock and reduce the heat to medium. Cook until the sauce is the consistency of heavy cream, stirring occasionally. Keep warm.
To finish the hens: Preheat the oven to 400 F. Heat the olive oil in a large ovenproof saute pan or skillet over medium heat and add the garlic cloves and rosemary sprigs. Saute until they become aromatic and the oil is flavored; do not let them burn. Remove and discard. Increase the heat to medium-high and sear the hen breasts and thighs, skin-side down, until golden brown, 2 - 3 minutes. Turn the pieces over and place the pan in the oven. Bake 7 minutes, until slightly firm to the touch.
To serve: Warm the squash and onion mixture over medium heat and add the bread crumbs and cheese. Place a 3-inch ring mold on each plate and press the squash mixture into the molds. Lift off the rings. Rewarm the sauce if necessary. Slice the thighs in half crossways and place two pieces next to each squash mold. Slice the breasts twice crossways and lay the slices over the squash and thigh pieces. Pour the porcinis and sauce over the breast meat and garnish each with a sprig of rosemary.
