Roast Half Guinea Hen

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guinea hen.jpegRoast Half Guinea Hen, Green Garlic Spaetzle & Sun-Dried Tomato Pesto

Recipe by Chef Darren Robey
Harmony Restaurant

The light and delicate flavors of this dish are a perfect combination to usher in spring. The mild but flavorful hen is plated atop robust garlic spaetzle, verdant broccoli rabe and tangy sun-dried tomato pesto. The combination of bold and sweet flavors pairs beautifully with the fruit and slight spiciness of this Italian varietal wine, which is similar to Zinfandel.



  • 1/2 Guinea Hen (2 ea)
  • salt & pepper to taste


  • 4 eggs
  • 3/4 cup milk
  • 3/4 cup green garlic, chopped & sauteactue;ed
  • 2 cups all purpose flour
  • salt & pepper to taste


  • 2 cups sun-dried tomato in olive oil
  • 1/2 cup toasted pine nuts
  • 1/2 cup Parmesan cheese
  • 1 bunch basil, picked
  • extra virgin olive oil (use as needed)
  • salt & pepper to taste

Broccoli Rabe:

  • 1 bunch broccoli rabe
  • 2 tbsp. olive oil
  • 1 tsp. chili flakes



Hen -- Have your butcher half the guinea hen for you, season with salt and pepper and set aside. Preheat your oven to 450 degrees.

Spaetzle -- Combine the eggs, milk and sautéed green garlic in a blender until smooth. Mix in the flour until smooth. Bring a pot of water to a boil and push spaetzle batter through either a spaetzle maker or a perforated pan. Cook the pasta for five minutes, take out and shock in an ice bath.

Pesto -- Combine all ingredients in a food processor, apart from the oil. Blend until the desired consistency and stream in olive oil as needed. Season with salt and pepper.

Broccoli -- Blanch broccoli rabe for about 2 minutes and then shock in an ice bath to retain the green color.

Cooking & Plating:

Get a large sauté pan very hot, add 2 tbsp. of olive oil and sear the guinea hen, skin side first for about a minute. Put in the oven for about 6 minutes, turn it over and let cook for another 3-5 minutes, then remove from oven and rest. Sauté the spaetzle in 2 tbsp. of olive oil in a non-stick pan until crispy, season with salt and pepper. Sauté the broccoli in the olive oil, chili flakes, salt and pepper until heated through.

To plate, place spaetzle down, broccoli on top of that, guinea hen cut in half atop the broccoli and sun dried tomato pesto around the plate along with the optional chive oil and micro greens. Enjoy!

Wine Pairing:

2003 Ledson Napa Valley Primitivo

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