Season the Guinea Hen Breasts evenly and generously with salt and let marinate for at least 6 hours before cooking them.
Heat the olive oil in a medium-sized skillet over high heat for a minute until it just begins to smoke.
Add the Guinea Hen, skin side down, to the skillet, then remove the skillet from the heat until the pan stops sizzling.
Return to low heat, stirring the pan often and cooking for 15 to 20 more minutes while slowly rendering the skin of the Guinea Hen.
Flip the breast over and finish cooking through, 1 to 2 minutes, adding a handful of thyme to the pan. Allow to rest for 2 minutes before carving and topping with salsa verde.
Finely chop the parsley, arugula, and mint, mixing them in a large bowl with the olive oil and a generous seasoning of salt to taste.
Mix the shallot with the red wine vinegar and a hearty dose of fresh black pepper in a separate mixing bowl.
Allow the shallots to macerate in the vinegar for 10 minutes while the greens break down in the oil.
Add the shallot mixture to the greens and mix well with a fork, adjusting the seasoning as desired. Salsa Verde should be full flavored and well-seasoned, but highly acidic to bring out the dish it garnishes.
Chris Fischer grew up on Martha’s Vineyard, a member of the twelfth generation of his family to inhabit the island. After cooking in some of the leading kitchens in the world—Babbo in New York City, the American Academy in Rome, St. John Bread & Wine and The River Cafe in London—he returned back to Beetlebung. Just down the road from the farm, he currently serves as the chef at the Beach Plum Inn & Restaurant.