Guinea Fowl Legs with Wine Sauce
Ingredients
- Ingredients
- 8 Guinea fowl legs
- 1 sprig rosemary
- 2 bay leaves
- 1 Tbsp butter
- 2 Tbsps olive oil
- 3 garlic cloves
- 1 onion
- 100 milliliters white wine
- 400 milliliters chicken stock (from a jar)
- salt
- freshly ground peppers
Preparation steps
Season the guinea fowl legs with salt and pepper. Heat a little olive oil and butter in a saucepan and fry the guinea fowl legs in it. Peel the onion and quarter. Add the onion and rosemary to the guinea fowl legs. Peel the garlic, and add along with the bay leaves to the guinea fowl legs, and pour in the poultry stock. Cover the saucepan and roast in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F).
Turn the guinea fowl legs repeatedly in between the roasting. Pour in the white wine and roast for a total of about 45 minutes.
When the guinea fowl legs are tender, take out the saucepan from the oven. Remove the guinea fowl legs from the sauce. Boil the residual sauce rapidly by half and strain. Season the strained sauce with salt and pepper and heat.
Serve the guinea fowl legs with the sauce. Serve as desired with wild rice mixture and steamed leeks.
