Whisk Wednesdays—Pintade à la Cévenole (Guinea Hen with Mushrooms and Chestnuts) Recipe

Photographing poultry is not easy. Desserts are so much prettier. Try this: Click here for images of chicken. Click here for images of dessert. I rest my case. This is the last in the series about poultry, and the recipe calls for guinea hen (or guinea fowl). I like my white meat, and this bird is generally dark meat so I had a feeling I wouldn’t like this meal. For this dish, you will have to sauté and set aside many times, which for some reason reminded me of square dancing calls (not t (...)