Daniel's Dish by Daniel Boulud

Author:Daniel Boulud [BOULUD, DANIEL]
Language: eng
Format: epub
ISBN: 9781933231778
Publisher: Filipacchi Publishing
Published: 2009-11-30T16:00:00+00:00

Such a rich, rustic dish calls for a wine that has ample body and tannic structure, like the famous Château Montus made from Tannat grapes. Also, in California’s Livermore Valley, Ridge produces a terrific full-bodied wine with a Gamey aroma called Mataro.

Guinea Hen Casserole

with Morels, Fava Beans, and Fiddlehead Ferns

Makes 4 servings

½ pound fiddlehead ferns, cleaned and trimmed

1 cup shelled fresh fava beans (about 1½ pounds with pods)

2 Tbsp extra-virgin olive oil

One 2½- to 3-pound free-range guinea hen, cut into eight pieces

Salt and freshly ground pepper

½ pound morel mushrooms, stemmed, washed twice, and drained

½ pound new potatoes, scrubbed and halved

8 cloves garlic, unpeeled

4 shallots, halved, or 8 spring onions, trimmed

1 bay leaf

1 sprig thyme, leaves only, chopped

2 Tbsp unsalted butter

1 cup unsalted beef stock or low-sodium beef broth

2 Tbsp minced chives

Bring a large saucepan of water to a boil over high heat. Add the fiddlehead ferns and cook for 6 to 7 minutes. Add the fava beans and cook for 3 to 4 minutes more. Drain and run cold water over the ferns and favas to cool. Make a small incision in the skin of the favas with your thumbnail and pop out the beans. Discard the skins.

Center a rack in the oven and preheat to 375°F.

Warm the olive oil in a large cast-iron pot or roasting pan over high heat. Season the hen with salt and pepper. When the oil is hot, slip in the pieces, skin side down, and sear until golden brown, 5 to 7 minutes. Turn the pieces over and add the morels, potatoes, garlic, shallots, bay leaf, thyme, and butter, and season with salt and pepper. Cook, tossing, for 5 minutes. Slide the pan into the oven and roast for 25 to 30 minutes until the juices run clear when the hen is pierced.

Transfer the hen and the vegetables to a large bowl and keep warm. Place the pan over high heat on the stove; add the beef stock and reduce the liquid by half. Return the hen and vegetables to the pan and toss until heated through, 2 to 3 minutes. Sprinkle with the chives and serve family-style from the pan.

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