Various combinations of meat and fruit turn up in Italian cooking. For the most part, the convention arose out of necessary creativity, the sweetness of the fruit providing a foil for the richness of the meats. Along the way, however, some extraordinary pairings were hit upon, such as guinea fowl and cherries, which have a meaty texture in their own right and tint the meat an alluring deep purple.
This is a useful one-pot meal to have in your repertoire: It is equally suited to an everyday family dinner and a special occasion.
Ingredients
- 2 guinea hens, about 2½ pounds each, rinsed and
- patted dry with a paper towel
- Kosher salt
- Freshly ground black pepper
- 3 rosemary sprigs
- 2 bay leaves, preferably fresh
- 3 sage sprigs
- 4 garlic cloves, smashed with the side of a chef’s
- knife and peeled, plus 1 head of garlic, halved
- horizontally
- ¼ cup plus 1 tablespoon canola oil or other neutral
- oil
- 3 large celery stalks, trimmed and cut into 3-inch
- segments
- 1 large Spanish onion, cut into 6 wedges
- 3 large carrots, cut into 3 pieces each
- 1½ cups dry white wine
- ½ cup dry Marsala
- 1 cup Dark Chicken Stock
- 1 pint Bing cherries, halved and pitted
How to Make It
- Position a rack in the center of the oven and preheat the oven to 375°F.
- Season the guinea hens inside and out with salt and pepper. Stuff the cavity of each hen with 1 rosemary sprig, 1 bay leaf, 1 sage sprig, and 2 smashed garlic cloves. Use a piece of butcher’s twine to truss each bird: Start by crossing the legs and tying them together with a double knot. Tuck the wings under themselves and wrap the twine around each bird to secure it, tying it with another double knot and snipping away the excess string.
- Pour ¼ cup of the oil into a roasting pan large enough to hold the hens comfortably, set it over two burners, and heat over medium heat. Add the hens, breast side down, and brown for 5 to 6 minutes, then turn over and brown for another 5 to 6 minutes. Transfer the hens to a large plate or platter.
- Add the celery, onions, carrots, the halved head of garlic, and the remaining rosemary and sage sprigs. Cook, stirring with a wooden spoon, until the vegetables are softened but not browned, about 4 minutes. Pour in the wine, bring to a simmer, and cook, stirring, until slightly reduced, about 2 minutes. Return the hens to the pan, breast side up, drizzle with the remaining tablespoon of oil, and season with salt and pepper.
- Roast the hens, basting periodically with the pan drippings, until cooked through, about 70 minutes; an instant-read thermometer inserted between the breast and the leg will read 160°F. Remove the roasting pan from the oven and transfer the hens to a large plate. Loosely cover the hens with aluminum foil and set aside to rest.
- Meanwhile, set the roasting pan over two burners and turn the heat on to medium. Pour the Marsala into the roasting pan and stir with a wooden spoon to loosen any flavorful bits cooked onto the bottom of the pan. Bring to a simmer and cook until the Marsala has almost completely evaporated, about 6 minutes. Pour in the stock and bring to a simmer, then lower the heat and simmer for 10 minutes. Strain the sauce through a fine-mesh strainer into a bowl, pressing down on the solids with a wooden spoon or a ladle to extract as much flavorful liquid as possible. Discard the solids, return the sauce to the pan, and simmer until reduced by half, about 5 minutes. Add half of the cherries, crushing them with a wooden spoon to release their juices, then season with salt and pepper, lower the heat, and cook for 5 minutes to infuse the sauce with the cherries’ flavor. Strain the sauce through a fine-mesh strainer into a bowl or serving vessel and stir in the remaining cherries.
- Transfer the hens to a cutting board and carve them, reserving their juices. Pour the reserved juices into the sauce, stirring to incorporate. Divide the hens among 4 plates and drizzle with the sauce, or pass it alongside.
