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Ingredients
Guinea Fowl with Sweet Lemon Zest and Olive Oil Marinade
- Ingredients
- 1 Guinea fowl (about 1.2 kg)
- 1 lemon (juiced)
- olive oil
- 1 handful thyme
- freshly ground peppers
- 1 carrot
- 1 stalk Celery
- 1 onion
- 1 Zucchini
- 2 Tbsps candied Lemon peel
- salt
- freshly ground peppers
- 100 milliliters dry white wine
- 400 milliliters Chicken broth
Rinse guinea fowl, pat dry and cut into quarters. Mix lemon juice with 4-5 tablespoons of olive oil and rub into guinea fowl. Add some thyme, season with pepper and marinate covered for about 2 hours in refrigerator.
Preheat oven to 180°C (approximately 350°F).
Rinse carrot, celery, onion and zucchini and trim or peel and cut everything into small cubes. Also dice candied lemon into small cubes.
Remove guinea fowl from marinade and fry briefly in a little oil in a roasting pan. Season with salt and pepper and remove from pan. Add vegetables into pan and fry, then pour in wine. Add remaining thyme and pour in a little broth. Place fowl with skin side up on vegetables and let simmer for about 30 minutes in the oven. As required, add more broth and baste poultry with the sauce. Approximately 10 minutes before end of cooking time, add lemon peel into pan.
Finally add a bit of olive oil marinade into sauce and season with salt and pepper. Serve guinea fowl with sauce and vegetables.