Guinea Hen with Chanterelles and Polenta is a traditional Guinean recipe for a classic dish of roasted guineafowl breasts with onions, plantains and chanterelles that's served with herbed polenta. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Guinea Hen with Chanterelles and Polenta.
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This is a Guinean dish that shows the strong French influence on Guinea, with European mushrooms cooked alongside native meat and pasta. Some versions of this recipe include bacon, but as the country is predominantly Muslim this isn't really traditional.
Ingredients:
150g red pearl onions, peeled
4 guineafowl breasts
salt and freshly-ground black pepper, to taste
1 small plantain or green banana, finely diced.
150g chanterelle mushrooms
120ml white wine vinegar
1/2 tsp brown sugar
250ml game or chicken stock
3 tbsp butter
2 tbsp fresh tarragon Herbed Polenta
Method:
Start making the Herbed Polenta as you begin preparing the Guinea hen.
Add 2 tbsp oil to a frying pan over medium heat then add the onions and cook for 3 minutes, stirring frequently. Reduce the heat and continue frying for 4 minutes more, or until the onions begin to soften. Remove and set aside, then liberally season the guinea fowl breasts with salt and black pepper and fry in the pan until well browned on all sides (about 4 minutes per side).
Transfer the guinea hen pieces to a roasting dish and set in an oven pre-heated to 180°C (350°F/Gas Mark 4), leaving them to cook as you prepare the remainder of the dish.
Add the plantain to the pan and fry until browned all over then add the mushrooms. Cook for about 4 minutes then return the onions to the pan and fry for a few seconds. Add the wine vinegar and sugar. Cook for 1 minute then add the stock. Bring to a boil, reduce to a simmer then add the Guinea hen to the pan.
Continue cooking until the volume of stock has reduced by a half then test the Guinea hens by inserting a skewer. If the juices run clear then the meat is done. Add the butter and mix to enrich the stock then add the tarragon and serve on a bed of Herbed Polenta.
