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Guinea Hen With Juniper Berries

Western.Chefs's picture
Ingredients
  Butter 6 Tablespoon
  Guinea hens 2 , cut in half
  Orange 1 (Use Juice And Thinly Pared Rind)
  Juniper berries 6 , bruised
  Dubonnet 125 Milliliter (1/2 Cup)
  Salt To Taste
  Pepper To Taste
Directions

Melt the butter in a large frying pan over low heat.
Add the guinea hens and cook them gently, turning occasionally, for 15 minutes.
Add the orange rind, juniper berries and seasoning and continue frying gently for another 15 minutes until the birds are browned.
Pour in the orange juice, scrape and stir to mix and bring to a simmer.
Cover the pan and simmer very gently for 20 to 30 minutes or until the birds are cooked.
Test by piercing the thighs with the point of a knife.
If the juices run clear, the birds are cooked.
Lift out the birds and set aside on a plate.
Remove the orange peel and juniper berries if desired.
Pour the Dubonnet into the pan.
Increase the heat and stir, scraping the bottom of the pan.
Simmer the sauce for 30 seconds.
Return the birds to the pan, baste with the sauce and simmer for 30 seconds or until hot.
Serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Caribbean
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Chicken
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
4

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