French Style Guinea Fowl with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 984 cal. | (47 %) | ||
| Protein | 107 g | (109 %) | ||
| Fat | 49 g | (42 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 31.8 μg | (53 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 57.3 mg | (478 %) | ||
| Vitamin B₆ | 2.1 mg | (150 %) | ||
| Folate | 215 μg | (72 %) | ||
| Pantothenic acid | 5.2 mg | (87 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 2 μg | (67 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 2,895 mg | (72 %) | ||
| Calcium | 157 mg | (16 %) | ||
| Magnesium | 223 mg | (74 %) | ||
| Iron | 11.6 mg | (77 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 876 mg | |||
| Cholesterol | 375 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 2 kitchen-ready Guinea fowl (each about 800 grams or 2 lbs)
- Sea salt
- peppers
- 2 onions
- 1 garlic clove
- 4 small white Beets
- ½ bunch thyme
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 2 Zucchini
- 4 Tomatoes
- 4 garlic cloves
- 50 grams black Olives
- ½ bunch Basil
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Rinse the guinea fowl and pat dry. Season inside and out with salt and pepper. Peel the onions and garlic. Cut the onions into eighths. Chop the garlic into small pieces. Peel the turnips and cut into wedges. Rinse the thyme, shake dry and strip the leaves from 2-3 stems. Heat the oil in an ovenproof pan and fry the vegetables in it. Add the thyme and deglaze with wine. Add the guinea fowl, breast-side down and bake for about 20 minutes.
In the meantime, rinse the zucchini, trim and halve lengthwise then cut into slices. Blanch the tomatoes, peel, halve and remove seeds, then cut into cubes. Peel the garlic and cut into thin slices.
Turn the chicken over and add the remaining vegetables to the roasting pan. Season lightly with salt and pepper and continue to cook for another 30 minutes. Season and serve with chopped basil.
