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Ingredientes
- 1 c. Red wine
- 1 c. Nonfat chicken broth low-sodium
- 1 Tbsp. Shallots chopped
- 1/2 tsp Rosemary dry and crumbled
- 1/4 tsp Thyme dry and crumbled
- 2 tsp Extra virgin olive oil
- 1/2 c. Onions chopped
- 1/3 c. Carrots chopped
- 1 Tbsp. Flour
- 1 1/2 tsp Flour
- 1 x clove Garlic pressed
- 1/2 x Bay leaf
- 8 x Mushrooms sliced 1/2" thick
- 2 x Guinea hens, skinless halved
- 8 x Boiling onions peeled
- 2 x Carrots cut 1/2 inch thick
- 2 Tbsp. Parsley chopped
Direcciones
- Grind rosemary and thyme in mortar with pestle. Heat oil in heavy skillet or possibly Dutch oven. Saute/fry hens till browned. Remove from pan and add in onions, garlic, carrots and bay leaf and cook till softened. Add in wine and stock, bring to a boil and reduce. Add in hens, cover and simmer 15 mins. Add in herbs. Cook additional 15 mins. Remove hens, thicken sauce with flour. Add in hens, mushrooms and boiling onions. Cook till everything is heated through.
- Serve over mashed potatoes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 504g | |
| Recipe makes 4 servings | |
| Calories 301 | |
| Calories from Fat 47 | 16% |
| Total Fat 5.32g | 7% |
| Saturated Fat 1.13g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 118mg | 5% |
| Potassium 889mg | 25% |
| Total Carbs 30.32g | 8% |
| Dietary Fiber 5.4g | 18% |
| Sugars 11.94g | 8% |
| Protein 23.66g | 38% |
