Ingredients
- 6 ounces thickly sliced bacon, cut into 1/4-inch-thick strips
- 1/2 pound cipollini or blanched pearl onions, peeled
- 4 garlic cloves, coarsely chopped
- 1 pound small yellow potatoes, halved
- 20 thin, small carrots, peeled
- 1/2 pound sunchokes, peeled and cut into 1-inch pieces
- 2 bay leaves
- Salt and freshly ground pepper
- 1/4 cup brandy
- 2 cups fruity red wine, such as Pinot Noir
- 2 cups chicken stock or low-sodium broth
- Three 3-pound guinea hens or chickens, backbones cut out
- 3 rosemary sprigs
- 1 bunch of watercress
- Lemon wedges and sliced radishes, for serving
Directions
- In a large, deep skillet, cook the bacon slices over moderate heat until crisp, about 6 minutes. Using a slotted spoon, transfer the bacon to a plate. Pour off all but 1 tablespoon of the bacon fat in the skillet; reserve the fat in a small bowl.
- Add the onions and garlic to the skillet and cook over moderate heat until lightly browned, about 3 minutes. Add the potatoes, carrots, sunchokes and bay leaves and cook, stirring, for 3 minutes. Season with salt and pepper, add the brandy and cook over high heat for 2 minutes. Add the wine; simmer for 5 minutes. Add the stock and simmer over moderate heat until the vegetables are tender, about 15 minutes.
- Transfer the vegetables to a bowl. Discard the bay leaves. Boil the cooking liquid over high heat until reduced to 3/4 cup, about 12 minutes. Return the vegetables to the skillet and season with salt and pepper.
- Preheat the oven to 400°.
- Heat 1 tablespoon of the reserved bacon fat in each of 2 large nonstick skillets.
- Flatten the guinea hens by pressing down on the breast bones.
- Arrange the legs so that the thighs cover part of the breasts. Season the hens on both sides with salt and pepper.
- Add 1 hen to each skillet, skin side down, and cook over moderately high heat until browned, 5 minutes. Turn the hens and cook for 2 more minutes.
- Transfer the guinea hens to a large rimmed baking sheet, skin side up. Wipe out 1 skillet and repeat with 1 tablespoon of reserved bacon fat and the third hen.
- Set the hen on a second baking sheet. Tuck a rosemary sprig under each hen.
- Roast the hens for about 35 minutes, switching the pans halfway through cooking, until an instant-read thermometer inserted in the inner thigh registers 160°. Transfer the hens to a carving board and let rest for 10 minutes.
- Add the bacon to the vegetables and reheat gently. Spread the watercress on a platter.
- Carve the hens and arrange the pieces on the watercress.
- Garnish with the lemon wedges and radishes and serve with the braised vegetables.
Notes
