Faraona con Funghi e Polenta (Guinea Hen with Wild Mushrooms and Polenta)

May 5, 2013Posted in:

Faraona con Funghi e Polenta
Guinea Hen with Wild Mushrooms and Polenta
Serves 4

11 tablespoons extra-virgin olive oil
2 tablespoons finely chopped garlic, plus 10 whole cloves, peeled and crushed
3 tablespoons finely chopped fresh oregano
3 tablespoons finely chopped fresh Italian Parsley
6 cups mixed mushrooms (cremini, shiitake, oyster, portobello), cleaned and chopped into medium pieces
1 ½ cups homemade vegetable broth or water
1 ½ cups peeled and seeded fresh tomatoes
Salt and fresh ground black pepper, to taste
Flour, for dusting
1 (3 ½- 4 pound) Guinea hen, cut into pieces
3 tablespoons chopped fresh sage
3 tablespoons chopped fresh rosemary
½ cup white wine
3 cups Polenta (pg 198)

1. Preheat the oven to 325 degrees F. In a large saute pan, heat 5 tablespoons of the olive oil over medium. When the olive oil is hot, add the chopped garlic. When the garlic begins to color, after 1 minute, add the oregano and parsley. Cook for 1 minute, then add the mushrooms. Cook until all the mushrooms have started to brown, about 7 minutes, then add the vegetable broth or water and mix. Turn the heat to medium-high and cook for 5 minutes, then add the tomatoes and salt and pepper. Stirring occasionally, cook for 15 to 20 minutes, until the mushrooms are soft and cooked brown, and the mixture is not too wet or too dry. Set aside.
2. Lightly flour the Guinea hen pieces. Place the remaining 6 tablespoons of the oil, the 10 cloves of crushed garlic, the sage, and rosemary in a large ovenproof saute pan and heat over medium. When the garlic starts to color, after 5 minutes, add the Guinea hen pieces, skin side down. Brown for about 5 minutes, then flip, and brown the other side, also 5 minutes. Remove the pan from the heat, add the white wine, return to the heat, and reduce completely, about 1 minute. Pour the mushroom mixture over the hen, making sure the sauce is evenly distributed.
3. Cover the pan and transfer it to the oven. Bake for 30 minutes, or until the hen is cooked through. Transfer the hen and the mushroom to dinner plates and serve with the polenta.