Pintade a la Cevenole

by Michelle on March 26, 2009

This week for Whisk Wednesday our lesson was Pintade a la Cevenole or Guinea Hen with Mushrooms and Chestnuts.

I had this entire dish prepped and all ready to begin and had just put 2 TBL of butter in my frying pan when there was a loud BOOM and we lost all power. I knew what had happened as it has happened at least twice a year for 10 years now. The boom was our transformer blowing out and I would bet a squirrel was the culprit! Poor little squirrel. I wish our electric company would put a cover over our transformer but they say it’s impossible.





So I chucked everything in the fridge and waited and waited and waited. Finally at 7:30 pm the electric was restored but by that time I was too tired to cook. So we had popcorn for dinner and it was delicious!! So I made my Whisk recipe for tonight’s dinner but unfortunately Mr. Tastebud’s is working late. Oh well, blame it on the squirrel!

Still no Guinea Hen to be found in my area, so this time I substituted chicken. I also added a few potato fingerlings and served it over rice. And I cooked this in my Tagine rather then a covered pot. I love cooking in a Tagine, it makes the whole dish so special.





Pintade a la Cevenole
Recipe adapted from Le Cordon Bleu at Home

3/4 slab bacon, sliced 1/8″ thick
12 TBL butter
1/2 lb pearl onions, peeled
1 lb oyster mushrooms
3/4 lb button mushrooms
Salt and freshly ground pepper
2 guinea hens, 2 lbs each
1 TBL vegetable oil
2 c. red wine
1 Bouquet Garni
3/4 lb whole shelled chestnuts
3 shallots
1 TBL parsley

Flour for dredging
Butter, softened for parchment paper





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Comments

  • Elyse March 26, 2009 at 4:40 am

    Mmmm, this meal looks delicious! I’ve never cooked in a tagine before, but it seems like such a neat contraption! How exactly does it work? I have a couple of cookbooks that call for this method, but it’s never meant anything to me. What I do know about it is that it turns out a fabulous looking dinner! Sorry your hubby wasn’t home to enjoy it with you–darn squirrels!

  • Kayte March 26, 2009 at 5:34 pm

    Oh, wow, that looks fantastic! What a great job you did on this recipe. I love that tangine thing…I would never be brave enough to try cooking in one, but it is so exciting when other people do it! I love popcorn for dinner…whenever Mark goes out of town, we have popcorn for dinner on one night. Your Pintade looks wonderful!

  • Natashya KitchenPuppies March 26, 2009 at 8:15 pm

    Beautiful! I love the tajine too, such a great vessel.

  • cantbelieveweate March 29, 2009 at 2:12 am

    This looks fabulous! I’d love to try a tagine…yours looks so fun! I’ve got some serious cooking to do to catch up! LOL!

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