We tried to be creative with our holiday dinners this year, so we steered clear of our typical roasts and other meat-heavy entrees. This winter pasta with braised guinea hen, pistachio, and lime sounded perfect for a holiday dinner.
We made it extra special by pairing it with a beautiful Barbaresco and made our own egg pasta (see how here). This shape is especially easy because all you have to do is make sheets of pasta, stack them, and cut them with a knife into 1/4 inch wide strips. If you don’t feel like making pasta from scratch, you can purchase this, or this.
While we specifically made this for a special holiday dinner, it would be perfect any time the weather is chilly, and an amazing choice for entertaining. We used guinea hen, but chicken thighs would be a good alternative. We made the entire thing in our Staub braiser (c/o), which is perfect for serving. Top with pistachios and cheese to serve!
- 1 guinea hen (ask your butcher to cut it into 6 pieces)
- 1 onion, diced
- 1 carrot, diced
- ½ fennel bulb, diced
- 2 garlic cloves, minced
- 1 bay leaf
- ½ cup white wine
- 3 cups chicken stock
- 2 limes (juice and zest)
- 1 box or recipe of Tagliatelle
- ½ cup butter
- 1 T parsley, chopped
- olive oil
- Grana Padano
- ¼ cup pistachios, chopped
- Season the guinea hen generously with salt and pepper. Heat a enough olive oil to coat the bottom of a braising pan with over medium heat.
- Add the guinea hen pieces and sear until golden brown and crispy on all sides. Remove the guinea hen from the pan and set on a plate.
- Add the onion, carrot, fennel, and a pinch of salt. Cook until tender. Add the garlic and cook for a minute or two longer.
- Add the bay leaf and white wine and increase the heat and cook, stirring frequently, until almost all of the liquid is gone. Add the chicken stock and the juice of one lime, then return the seared guinea hen to the pan and bring to a simmer. Cover and cook in the oven at 325F for 45 minutes or until the meat falls off the bone.
- Remove the braiser from the oven and let cool, then remove the meat from the bone and add back into the sauce to the braiser. Discard the bones or reserve for another use (like stock).
- Bring a large pot of salted water to a boil and cook pasta slightly less than al dente.
- Meanwhile, stir in the butter to the sauce in the braiser. When the pasta is almost al dente, transfer it to the braiser, along with ¼ cup of pasta water, and simmer until the sauce is thick enough to coat the pasta.
- Remove from the heat and add the parsley and juice and zest of one lime. Top with pistachios and cheese to serve.