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
- 3 3-pound guinea hens or chickens, backbones cut out
- 3 rosemary sprigs
- 1 bunch watercress
- Lemon wedges and sliced radishes, for serving
Description
"This Is The Dish That Sums Up The Whole Collaboration Between Chris And Me," Says Andrew Mariani Of Sonoma's Scribe Winery. His Friend Chris Kronner, Chef At Bar Tartine In San Francisco, Sautes Guinea Hens In Bacon Fat, Then Roasts Them In
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