Braised Guinea Fowl with Herbs
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 45 min.
Ready in
Calories:
446
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 446 cal. | (21 %) | ||
| Protein | 52 g | (53 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 27.9 mg | (233 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 37 mg | (4 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 412 mg | |||
| Cholesterol | 194 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Guinea fowl (approx 1.4 kg)
- salt
- peppers
- 2 Tbsps vegetable oil
- 2 sprigs rosemary
- 1 sprig Sage
- 100 milliliters chicken stock or chicken stock
- 80 milliliters white wine
- 3 garlic cloves
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the guinea fowl, pat dry, cut into 8 pieces and season with salt and pepper. Heat the oil in an ovenproof skillet, and saute the guinea fowl until golden brown. Deglaze with the chicken stock and white wine. Rinse the herbs, shake dry, pluck and add to the pan. Peel the garlic, squeeze through a garlic press into the pan. Roast 30 minutes, basting several times with the pan juices. Serve in the pan.
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