Guinea Fowl with Herbed Pasta
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 Guinea fowl legs (ready to cook, with skin)
- salt
- freshly ground peppers
- 2 Tbsps vegetable oil
- 100 milliliters dry white wine
- 200 milliliters chicken stock
- 300 grams Tagliatelle
- 40 grams cold butter
- 1 tsp freshly chopped Lemon thyme
- 1 tsp freshly chopped parsley
- 1 tsp freshly chopped Sage
Preparation steps
1.
Preheat the oven to 180°C (approximately 350°F).
2.
Rinse fowl, pat dry, season with salt and pepper. Heat oil in a roasting pan and brown fowl on all sides. Deglaze with wine and broth. Season with salt and pepper and bake for 25-30 minutes.
3.
Cook pasta in boiling salted water until al dente.
4.
Boil pan broth, remove from heat and add butter in pieces. Add herbs and season as needed.
5.
Drain pasta, plate with fowl and serve drizzled with herb sauce.
