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Game bird with endive
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 1 hr 25 mins
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Ingredients
for
4
- Ingredients
- 1 Guinea fowl (approx 1.2 kg)
- salt
- freshly ground peppers
- 2 cloves garlic cloves
- 2 slices lemons (untreated)
- 5 slices Bacon
- 2 sprigs thyme
- 4 Tbsps olive oil
- 1 cup dry white wine
- ⅔ cup chicken stock
- 3 Chicory
- 2 Tbsps parsley (freshly chopped)
Preparation steps
1.
Heat the oven to 200°C (180° fan) | 400F | gas 6.
2.
Wash and clean the guinea fowl and pat dry. Rub thoroughly inside and out with salt and pepper. Crush the garlic slightly using the palm of your hand and stuff with the peel into the guinea fowl together with a rolled up slice of bacon and the thyme.
3.
Heat the oil in a stewing pot and fry the guinea fowl on all sides. Remove from the cooker. Pour in the wine and the stock and place the remaining slices of bacon over the top of the guinea fowl. Cover with a lid and place in the oven.
4.
In the meantime wash the chicory, remove the outer leaves and cut in half lengthways. After 30 minutes place the chicory in the stewing pot around the guinea fowl and baste with the juices. Cover the pot with a lid and braise for a further 25 minutes.
5.
Before serving remove the lid from the pot and place the guinea fowl under a hot grill to brown. Season to taste and sprinkle with freshly chopped parsley. Serve with potatoes or rice.
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