Guinea Hen With Vinegar - {Faraona Al Aceto}

Recipe Ingredients

2		Guinea hens - quartered
6 tablespoons	90ml	Extra-virgin olive oil
1 cup	237ml	White wine
1 cup	237ml	Commercial balsamic vinegar
2 tablespoons	30ml	Capers - rinsed
3/4 cup	177ml	Pitted olives
2 tablespoons	30ml	Prosciutto - cut 1/4" dice
3		Anchovies - rinsed, filleted
2 tablespoons	30ml	Tomato paste
2 cups	474ml	Brown Chicken Stock - (see recipe)
		Salt - to taste
		Freshly-ground black pepper - to taste
2		Chives - finely sliced
4 tablespoons	60ml	Good-quality balsamic vinegar

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

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

This recipe yields 6 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-2B05) - from the TV FOOD NETWORK

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