Guinea Fowl with Garlic and Lemon Thyme Sauce
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Ingredients
for
4
- Ingredients
- 1 Guinea fowl (approx 1.4 kg)
- 1 bunch Lemon thyme (approx 20 grams)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- 200 milliliters white wine (Muscat)
- 12 fresh garlic cloves
- 2 Tbsps Crème fraiche
- Lemon thyme (for garnish)
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse the guinea fowl and pat dry. Season with salt and pepper inside and out and cook on all sides in hot oil in a roasting pan. Pour in the wine. Peel the garlic cloves and distribute around the guinea fowl. First place with the breast side down on the thyme sprigs and roast in the oven for about 30 minutes. Turn, season with salt and pepper and cook an additional 30 minutes, adding some white wine as needed. Remove the guinea fowl from the roasting pan and let stand briefly. Remove the thyme sprigs from the sauce and refine with crème fraiche. Season with salt and pepper.
3.
Cut the guinea fowl into quarters and serve with the sauce on warmed plates. Serve with fresh thyme sprigs.
