Poached Guinea Hen with Brussels Sprouts Fondue & Sauteed Chicken Livers
By Chef Akhtar Nawab opening Allen and Delancey – New York, NY
Adapted by StarChefs.com


Yield: 2 Servings


  • 1 pound butter
  • 2 cups Brussels sprouts, cleaned and halved
  • Salt and pepper
  • 1 cup white wine
  • 1 quart heavy cream
  • 1 teaspoon grape seed oil
  • ¼ pound chicken livers

    Guinea Hen:
  • 2 (1.5 pound) guinea hen breasts
  • 1 quart buttermilk
  • 1 teaspoon olive oil

For Fondue:
Gently melt butter in a pan over medium heat. Add brussel sprouts, season with salt and pepper, and sweat until almost tender, about 10 minutes. Add white wine and reduce completely. Add cream and lower heat. Cook until sprouts are completely tender. Adjust seasoning. Let cool completely. Heat a medium sauté pan until very hot and add the grape seed oil. Add the chicken livers and sauté until medium rare, about two or three minutes. Season with salt and pepper. Cool and coarsely chop. Toss the liver with the Brussels sprouts fondue.

For the Guinea Hen:
Preheat oven to 250°F. Coat the breasts in the buttermilk. Roast the breasts, skin side down in an olive oil-coated pan for 20 minutes. Slice the breast and place on top of the fondue.


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   Published: September 2006