braised guinea hen with rhubarb and red onions

faraona brasata con rabarbaro e cipolle rosse

TOTAL TIME: 1 hour, 10 minutes

MAKES: 4 servings

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Ingredients

3/4 pound rhubarb stalks
1 (3 1/2-pound) guinea hen, cut into eight pieces
Fine sea salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil plus more if needed
5 tablespoons unsalted butter
1/2 pound red onions, roughly chopped
2/3 cup dry white wine

Instructions

Using a vegetable peeler, cut 5 long strips rhubarb lengthwise from 1 rhubarb stalk to form ribbons for garnish; set aside. Cut remaining rhubarb crosswise into 1/2-inch pieces.

Generously season hen with salt and pepper. In a large Dutch oven or heavy wide pot with lid, heat oil over medium-high heat until hot but not smoking. In batches, sear hen pieces until well browned, about 5 minutes per side, adding more oil, if needed. Transfer to paper towel-lined platter to drain.

Drain oil from pot; add butter and melt over medium heat. Add onions, reduce heat to medium-low and cook, stirring occasionally, until softened, about 7 minutes. Return hen pieces to pot; add wine and generous pinch salt and pepper. Bring liquid to a low boil, then reduce heat to low and cook, covered, turning hen pieces occasionally, 35 minutes.

Stir in chopped rhubarb and continue to cook, covered, until meat is cooked through and tender, about 25 minutes more. Serve hen with juices and garnished with reserved rhubarb ribbons.

June 2011