People who know me would tell you that it's hard to tell which I like more: gardening or cooking. I'd say it depends on which I'm doing at the moment. Anyway, French cooking and French gardening go hand in hand. For me, cooking is an on-going adventure. Join me here on my culinary explorations, where I share with you both my old favorites as well as new inspirations. It's my fondest wish that these recipes serve as a springboard for your own new creations.
12/04/2001
Braised Guinea hen with winter vegetables (Pintade braisee au legumes d'hiver) 
Clay pot
Ingredients:
For 4 servings
1 Guinea hen (or substitute a small capon or free range chicken*)
Several strips natural smoked bacon (optional)
For the marinade:
1/2 bottle dry white wine
8 black peppercorns, crushed in a mortar
1 carrot, chopped
2 ribs celery, chopped
1 onion, chopped
Several sprigs thyme, 2 bay leaves
3 branches Italian parsley
For the braise:
The above bird
2 T. extra virgin olive oil
3 small onions, peeled and halved
2 bunches baby leeks, white and light green parts only
5 carrots, peeled and cut in half horizontally
1 large garlic clove, sliced
1/2-1 c. homemade broth (chicken, veal, or beef)
Bouquet garni of several branches of thyme, 3 branches of Italian parsley, 2 bay leaves, a sprig of fresh sage, and some fresh marjoram and savory if available
Sea salt and freshly ground pepper
For the accompaniment:
1 bunch tender baby turnips, tops removed and reserved for another use, peeled, and halved if larger than an inch in diameter
1 T. butter
1/2 t. sugar
1/2 t. sea salt (preferably fleurs de sel de Guérande)
*Guinea hen can be hard to find in the US, unless you know a farmer or special market. It has an extremely flavorful flesh, with a tendency to become dry and tough, which is rendered meltingly tender and deeply savory by the moist heat of braising.
Note: This is what we had for dinner last night, and it occurred to me to share the recipe with you. This homely dish is representative of the very essence of French family cooking: a tasty, farm-raised fowl braised with seasonal vegetables and wine, served simply with its cooking juices, surrounded by the vegetables. Delicious!
Place the marinade ingredients in a large ceramic bowl. Place a sprig of thyme and a pinch of the marinade vegetables in the cavity of the bird, and truss it. If using the bacon, use it to cover the breast, and tie it in place during the trussing. It will keep the flesh of the breast moist. Place the bird in the marinade, turning it, and refrigerate, turning occasionally so the marinade can flavor all of the bird.
Preheat the oven to 375 degrees F(180 degrees C). Heat the olive oil in a wide-bottomed claypot or a large dutch oven, preferably enameled, over medium heat. Remove the bird from the marinade (reserving it) and brown it in the oil on all sides. Remove to a plate. Drain off excess fat if necessary (Guinea hens are extremely lean). Add the carrots and halved onions, and color the vegetables lightly over medium heat. Add the leeks, left entire but well washed, and stir for another couple of minutes. Strain the contents of the marinade into the pot. Bring to a boil, then reduce the heat. Add the bird, nestling it among the vegetables, along with bouquet garni. Spoon some of the cooking juices over the bird to moisten it. Cover the dish and place in the oven. Cook for one to one and a half hours, until tender but not falling apart.
Remove the bird and carve it, placing the pieces on a platter. Arrange the vegetables around it. Reduce the cooking juices slightly over high heat, correct the seasoning, and pour over the meat and vegetables. Serve with the turnips below.
For the turnips:
Bring a medium pot of salted water to a boil. Add the turnips and cook until just tender. Drain.
Melt the butter in a medium, heavy skillet, stir in the sugar, and add the turnips. Cook over medium heat, tossing frequently, until lightly golden on all sides. Sprinkle with a few grains of sea salt and serve.
Share
Average to dry soils--Yellow flax
Pea 'Douce Provence'
Dry soils--Orlaya