Prepare to elevate your dining experience with a dish that whispers sophistication and screams flavor! This exquisite Guinea Hen Breast with Chanterelles and Polenta is not just a meal, but a culinary journey that transforms your kitchen into a high-end restaurant. Imagine tender, crispy-skinned guinea hen paired with earthy, golden chanterelle mushrooms, nestled on a bed of creamy, luxurious polenta - a combination that will make your taste buds dance and your dinner guests marvel at your cooking prowess.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 guinea hen breasts
- 1 cup chanterelle mushrooms, cleaned
- 1 cup polenta
- 4 cups chicken broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Prepare the polenta: In a medium saucepan, bring 4 cups of chicken broth to a gentle boil. Slowly whisk in the polenta, reducing heat to low. Stir continuously to prevent lumping, cooking for about 20-25 minutes until creamy and thick.
- While the polenta is cooking, prepare the guinea hen breasts. Pat the breasts dry with paper towels and season generously with salt and pepper on both sides.
- Clean and inspect the chanterelle mushrooms, gently brushing off any dirt. Slice larger mushrooms into halves or quarters to ensure even cooking.
- Heat olive oil in a large heavy-bottomed skillet over medium-high heat. Once the oil is shimmering, carefully place the guinea hen breasts skin-side down.
- Sear the guinea hen breasts for 4-5 minutes until the skin is golden brown and crisp. Flip and cook the other side for an additional 3-4 minutes.
- Remove the hen breasts from the pan and let them rest on a cutting board. In the same pan, add the chanterelle mushrooms and sauté for 2-3 minutes until they release their moisture and become lightly golden.
- When the polenta is creamy and smooth, remove from heat and season with salt to taste. If needed, add a small amount of additional chicken broth to achieve desired consistency.
- Slice the rested guinea hen breasts against the grain. Plate the creamy polenta, top with sliced guinea hen breast, and garnish with the sautéed chanterelles.
- Finish the dish with a drizzle of olive oil and a final sprinkle of fresh cracked black pepper before serving.
Tips
- Temperature is Key: Ensure your guinea hen breasts are at room temperature before cooking to guarantee even searing and prevent tough meat.
- Mushroom Magic: Clean chanterelles gently with a soft brush or damp paper towel. Avoid washing them directly under water, as they can absorb moisture and become soggy.
- Polenta Perfection: Continuous stirring is crucial to prevent lumps. If the polenta becomes too thick, gradually add more warm chicken broth to maintain a creamy consistency.
- Resting Matters: Always let the guinea hen breasts rest after cooking to allow juices to redistribute, ensuring maximum tenderness and flavor.
- Skin Crispiness Hack: Pat the hen breasts completely dry before seasoning and searing to achieve that coveted golden, crispy skin.
- Flavor Enhancement: Consider adding a small pat of butter or a splash of white wine to the chanterelles while sautéing for an extra layer of depth.
Nutrition Facts
Calories: 498kcal
Carbohydrates: 25g
Protein: g
Fat: g
Saturated Fat: 4g
Cholesterol: 120mg
