Pintade Au Vin Rouge Guinea Hen In Red Wine Sauce Recipes

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CHICKEN AND RED WINE SAUCE



Chicken and Red Wine Sauce image

A simple red wine sauce with brown sugar, garlic, paprika, salt, and pepper makes this dish simply yummy! Braised chicken breasts, brazenly good taste.

Provided by Robin

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Skillet

Time 55m

Yield 12

Number Of Ingredients 7

1 tablespoon olive oil
1 tablespoon minced garlic
3 pounds skinless, boneless chicken breast halves
1 tablespoon paprika
1 cup brown sugar
1 cup red wine
salt and pepper to taste

Steps:

  • Heat oil in a large skillet over medium high heat. Cook garlic in oil until tender. Place chicken in the skillet, and cook about 10 minutes on each side, until no longer pink and juices run clear.
  • Drain oil from skillet. Sprinkle chicken with paprika and 1 cup brown sugar. Pour red wine around chicken. Cover, and simmer about 15 to 20 minutes; lightly baste chicken with wine sauce while cooking. Season to taste with salt and pepper.

Nutrition Facts : Calories 213.8 calories, Carbohydrate 19 g, Cholesterol 58.6 mg, Fat 3.5 g, Fiber 0.2 g, Protein 22.2 g, SaturatedFat 0.8 g, Sodium 248 mg, Sugar 18 g

RED WINE SAUCE



Red Wine Sauce image

Boiling the red wine removes the vast majority of the alcohol but keeps the flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1/3 cup

Number Of Ingredients 3

1 cup red wine
2 tablespoons cold butter, cut up
Coarse salt

Steps:

  • Place 1 cup red wine in a small saucepan; boil until reduced to 1/4 cup, 8 to 10 minutes.
  • Remove from heat; add 2 tablespoons cold cut-up butter, and swirl pan until butter is melted and sauce is thickened, about 1 minute. Season with coarse salt; serve with Pepper-Crusted Filet Mignon.

PINTADE AU VIN ROUGE (GUINEA HEN IN RED WINE SAUCE)



Pintade au Vin Rouge (Guinea hen in red wine sauce) image

Provided by Pierre Franey

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 12

2 guinea hens, 2 to 2 1/4 pounds each, cut into serving pieces
Salt to taste if desired
Freshly ground pepper to taste
2 tablespoons corn, peanut or vegetable oil
24 small white onions, about 3/4 pound
1/2 pound thinly sliced mushrooms, about 3 cups
3 tablespoons flour
3 cups dry red wine, preferably a Burgundy type
1 cup water
1 bay leaf
1/2 teaspoon dried thyme
4 sprigs fresh parsley

Steps:

  • Sprinkle the guinea hens with salt and pepper.
  • Heat the oil in a heavy skillet large enough to hold the pieces in one layer. Add the hen pieces skin side down and cook, turning the pieces often, until browned all over.
  • Add the onions and mushrooms and stir. Cook about two minutes. Sprinkle with flour and stir so that the ingredients cook evenly.
  • Add the wine, water, bay leaf, thyme and parsley. Cover and cook about 20 minutes. Uncover and let cook about 10 minutes longer.

Nutrition Facts : @context http, Calories 918, UnsaturatedFat 22 grams, Carbohydrate 22 grams, Fat 33 grams, Fiber 3 grams, Protein 97 grams, SaturatedFat 8 grams, Sodium 2039 milligrams, Sugar 4 grams, TransFat 0 grams

ROASTED GUINEA HEN WITH LEMON-THYME PAN SAUCE AND BRUSSELS SPROUTS WITH SERRANO HAM



Roasted Guinea Hen with Lemon-Thyme Pan Sauce and Brussels Sprouts with Serrano Ham image

Provided by Bobby Flay

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 15

1 cup fresh lemon juice
1 lemon, zested and coarsely chopped, plus 2 teaspoons finely grated lemon rind
2 shallots, coarsely chopped, plus 2 shallots, finely diced
1/2 olive oil, plus 1/4 cup
8 sprigs fresh thyme, plus 1 tablespoon fresh thyme leaves
2 (2 pound) guinea hen, rinsed well with cold water and patted dry
Salt and freshly ground pepper
1 cup dry white wine
4 cups homemade chicken stock
1 lemon, peeled and segmented
Roasted Brussels Sprouts with Serrano Ham, recipe follows
4 tablespoons olive oil
1/2 pound slab Serrano ham, cut into 1/2-inch dice
1 pound Brussels sprouts, trimmed
Salt and freshly ground pepper

Steps:

  • Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish. Add hens and rub with the marinade, inside and out. Cover and marinate in the refrigerator for at least 1 hour, or up to 4. Remove from marinade, wipe any excess marinade off, and season with salt and pepper. Preheat oven to 375 degrees F. Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat. Sear the hens in separate pans until golden brown on all sides. Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through. Remove the hens to a platter and let rest. Place the roasting pan over 2 burners on top of the stove set at medium-high heat. Degrease the pan leaving only 2 tablespoons of the drippings. Add the minced shallots to the roasting pan and cook until lightly golden brown. Add the wine and cook until reduced. Add the stock, lemon segments, and finely grated zest and cook until reduced by half. Add the 1 tablespoon thyme and season with salt and pepper, to taste. Serve with Roasted Brussels Sprouts with Serrano Ham.
  • Preheat oven to 400 degrees F. Heat 1 tablespoon of oil in a medium saute pan over medium-high heat. Add the ham and cook until golden brown and crisp. Remove with a slotted spoon to a plate lined with paper towels. Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste. Roast until just cooked through, about 20 minutes. Add the ham and stir to combine.

PINTADE AU CHAMPAGNE



Pintade au Champagne image

Provided by James Beard

Yield Serves 4

Number Of Ingredients 10

2 Guinea hens
Thin slices of salt pork
12 tablespoons butter
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 pound mushrooms
1 cup champagne
3 egg yolks
1 cup heavy cream
Garnish: tiny fried croutons dipped in finely chopped parsely

Steps:

  • Cut a piece of salt pork into eight thin slices. To tie up hens, place breast up and put thin string over legs, then bring string behind them. Cross string in front by breastbone, then carry around joint of leg near body. Flip hen over. Pull string up from legs and through flaps of wing joints, bringing ends together in center. Tuck loose skin under string. Knot firmly. Bend back wing tips to lie flat against hen's body. Tuck salt pork slices between legs and breast. Cover tops of hens with two more slices pork. Tie fat twice with string to keep it in place.
  • Melt 6 tablespoons butter in a cocotte or casserole, arrange guinea hens in butter and season them with salt and pepper. Roast in a 375°F oven for 40 minutes, basting twice with butter in pan.
  • Meanwhile sauté the mushrooms (sliced if they are large, whole if they are small) in remaining butter. When guinea hens are tender and brown, remove to a hot serving platter, remove barding pork and cut them in half for serving. Skim off excess fat from liquid in casserole, pour the juices into a skillet, add the champagne and reduce rapidly over high heat until liquid is half the original amount. Mix egg yolks and cream. Lower heat and carefully stir the egg-cream mixture into the hot liquid (it is a wise precaution to mix one teaspoon potato starch with the egg-cream mixture to prevent the sauce from separating). Cook, stirring, over very low heat, being careful not to let the sauce boil. When smooth and slightly thickened, taste for seasoning and add the mushrooms with their juices. Pour the sauce over the guinea hens. Garnish with the croutons and serve with fondant potatoes and sautéed green beans.
  • With this, drink a fine dry champagne.

RED WINE SAUCE



Red wine sauce image

Enjoy this deliciously rich red wine sauce as an accompaniment to steak. It's easy to make - cook it while steaks are resting then drizzle over when it's ready

Provided by Barney Desmazery

Categories     Condiment

Time 15m

Number Of Ingredients 8

2 tbsp butter
1 shallot, finely chopped
1 tsp plain flour
1 tbsp red wine vinegar
150ml red wine
200ml chicken or beef stock
1 tbsp Dijon mustard
handful of parsley leaves, chopped

Steps:

  • Pour the fat out of the pan you cooked your steaks in, but don't clean it. Place the pan back on the heat with half the butter and the shallots and sizzle for 2 mins to soften. Stir in the flour and cook to a sandy paste, then splash in the vinegar and simmer for a moment. Pour in the wine and stir, scraping any sticky bits off the bottom of the pan. Bring to the boil and bubble for a minute, then whisk in the mustard and then the stock.
  • Boil the sauce down to about 200ml in total, then taste and season. Whisk in the remaining butter and the parsley, plus any resting juices from the steaks. Serve the steaks on warm plates and spoon the sauce over the top.

Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 1.3 milligram of sodium

MARJORAM CHICKEN (OR HENS) IN WHITE WINE SAUCE



Marjoram Chicken (Or Hens) in White Wine Sauce image

This recipe works equally well for a medium sized roasting chicken or four Cornish game hens. It has a lovely flavor and is as good for company as it is for family meals. (All butter or all margarine can be used. I use half and half simply to cut back on some of the calories but still retain the wonderful flavor.)

Provided by Cindy W.

Categories     Chicken

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 11

1 roasting chicken (a 3 lb. chicken or four 3/4-lb. Cornish game hens)
1/4 cup margarine
1/4 cup butter
1/2 cup dry white wine
1 teaspoon ground marjoram
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
3 tablespoons cornstarch
3 tablespoons water
1/2 cup chicken broth

Steps:

  • Rinse chicken/hens in cold water and pat dry. Arrange in baking or roasting pan.
  • Melt margarine and/or butter in small saucepan.
  • Stir in wine, marjoram, garlic powder, salt and pepper. Pour over chicken.
  • Roast at 350 degree F for approximately 20 minutes per pound. (Use a meat thermometer for accuracy of 'doneness' if you can.).
  • Remove chicken to serving plate.
  • Skim fat from remaining juices. Add chicken broth, water, and cornstarch to the drippings. Cook over medium-high heat until mixture thickens and begins to bubble.
  • Serve the sauce on the side with rice to accompany chicken.

Nutrition Facts : Calories 417.6, Fat 34.7, SaturatedFat 13, Cholesterol 84, Sodium 671.3, Carbohydrate 7.5, Fiber 0.4, Sugar 0.4, Protein 13.7

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  • Heat the oil in 2 large nonreactive skillets. Season the guinea hen breasts on both sides with salt and pepper. Add 3 breast halves to each skillet, skin side down, and cook over high heat until well browned, about 5 minutes. Turn and cook until the other side is browned, about 2 minutes; transfer to a platter. Brown the remaining breasts in the 2 skillets.
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