Guinea fowl with sweet and sour vegetables
Ingredients
- Ingredients
- 1 carrot
- 1 Fennel bulb
- 1 bunch scallions
- 1 pc Daikon radish (about 150 grams)
- 200 grams Chanterelle
- 200 grams Beans
- 4 Guinea fowl breast fillets
- salt
- freshly ground peppers
- 100 milliliters white wine
- 500 milliliters Chicken broth
- 70 grams butter
- 1 Tbsp sugar
- 1 Tbsp White vinegar
- 1 Tbsp parsley
Preparation steps
Rinse and peel the vegetables. Cut the carrot into thin strips. Cut the fennel into thin strips. Cut the scallions into pieces. Cut the radish into slices. If necessary, cut the mushrooms smaller. Blanch all vegetables together, including beans, in boiling salted water, until soft. Rinse with cold water.
Peel and crush the garlic. Season the guinea fowl breasts with salt and pepper and fry in hot olive oil in a suitable casserole dish on both sides. Add the garlic and fry briefly, then deglaze with a little white wine and fill the dish with the chicken stock. Cover and cook about 10 minutes over low heat.
In a large saucepan, heat 50 grams of butter (approximately 2 ounces) to a lather. Add sugar and the vegetables. Stir, add 2 tablespoons of water and season with salt and pepper. If the liquid is almost completely reduced, add the vinegar. Stir. Take the guinea fowl breasts from the stock and keep warm. Boil down the stock. Slice the guinea and arrange with the vegetables on warmed plates. Stir the remaining butter into the stock with the parsley and pour the sauce over the meat to serve.