Roasted Guinea Hen With Lemon-Thyme Pan Sauce And Brussels Sprouts With Serrano Ham
Serves: 6
Manley Abshire
1 January 1970
Based on User reviews:
50
Spice
54
Sweetness
47
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Lemon Juice (fresh)4 tbsps
Olive Oil1
Salt1 cup
White Wine (dry)4 cups
Chicken Stock (homemade)Directions:
1
Combine lemon juice, rind, shallot, 1/2 cup olive oil, and thyme in a large baking dish
2
Add hens and rub with the marinade, inside and out
3
Cover and marinate in the refrigerator for at least 1 hour, or up to 4
4
Remove from marinade, wipe any excess marinade off, and season with salt and pepper
5
Preheat oven to 375 degrees F
6
Heat 2 tablespoons of the oil in 2 separate saute pans over medium-high heat
7
Sear the hens in separate pans until golden brown on all sides
8
Transfer the hens to a large roasting pan and roast in the oven for 45 to 50 minutes or until cooked through
9
Remove the hens to a platter and let rest
10
Place the roasting pan over 2 burners on top of the stove set at medium-high heat
11
Degrease the pan leaving only 2 tablespoons of the drippings
12
Add the minced shallots to the roasting pan and cook until lightly golden brown
13
Add the wine and cook until reduced
14
Add the stock, lemon segments, and finely grated zest and cook until reduced by half
15
Add the 1 tablespoon thyme and season with salt and pepper, to taste
16
Serve with Roasted Brussels Sprouts with Serrano Ham
17
Preheat oven to 400 degrees F
18
Heat 1 tablespoon of oil in a medium saute pan over medium-high heat
19
Add the ham and cook until golden brown and crisp
20
Remove with a slotted spoon to a plate lined with paper towels
21
Toss the Brussels sprouts with the remaining oil and place in a medium roasting pan and season with salt and pepper, to taste
22
Roast until just cooked through, about 20 minutes
23
Add the ham and stir to combine