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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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