Guinea Fowl with Braised Vegetables
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 Guinea fowl (about 1.8 kg or approximately 4 lbs)
- 1 rosemary
- 4 thyme
- 4 Tbsps olive oil
- 2 carrots
- 2 sticks Celery
- 2 onions
- 3 Tbsps butter
- salt
- freshly ground peppers
- 1 Tbsp thyme
- ¼ l white wine
- 500 milliliters chicken stock
Preparation steps
1.
Rinse the guinea fowl and pat dry. Season inside with salt and pepper and fill with rosemary and thyme sprigs.
2.
Peel, rinse and coarsely chop the carrots and celery.
3.
Peel the onions and cut into wedges. Sauté the onions in hot oil, then add the white wine and place the guinea fowl in the pan. Melt the butter, mix with salt and pepper, then brush over the guinea fowl. Place the pan in a preheated oven and bake at 180°C (approximately 350°F) for about 60-70 min. Gradually add the chicken stock to the pan, and baste the guinea fowl occasionally with a brush. Raise the temperature toward the end of cooking and brown the skin lightly. Then remove from the oven, slice and serve with the pan gravy and garnished with fresh thyme.
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