LaVarenne » Guinea Hen with Ceps
When I go to southern France and mushrooms are in season, I look forward to the particularly meaty, pungent ceps (also called boletus and porcini or “little
Ingredients
- 1 guinea hen (about 3 lb)
- 2 tablespoons sliced dried ceps (about 1 oz)
- 1 cup warm water
- Salt and pepper
- 2 tablespoons vegetable oil
- 3 tablespoons butter
- 2 cups chicken stock
- 1/4 cup crème fraîche, more to teste
- 2-3 tablespoons chopped parsley
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