Guinea fowl in Madeira with roasted potato and vegetable platter

Name: Guinea fowl in Madeira with roasted potato and vegetable platter
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 500 g small shallots; 1 potty Thyme; 2 ready-to-cook guinea fowl (à approx. 1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2-3 TABLESPOONS Oil; 1/4 l Madeira; 3/8 l Chicken broth; 80 g Butter; 1 (approx. 600 g) Romanesco; 300 g Carrots; 1-2 TEASPOONS Cornstarch; 7-10 Tbsp Parsley

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

1 kg waxy potatoes
500 g small shallots
1 potty Thyme
2 ready-to-cook guinea fowl (à approx. 1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2-3 TABLESPOONS Oil
1/4 l Madeira
3/8 l Chicken broth
80 g Butter
1 (approx. 600 g) Romanesco
300 g Carrots
1-2 TEASPOONS Cornstarch
7-10 Tbsp Parsley

Directions

1
Wash the potatoes and cook covered in water for about 20 minutes. Put shallots in a pot, cover with cold water, bring to the boil and simmer for about 2 minutes. Drain shallots, rinse with cold water and peel.
2
Drain the potatoes, rinse with cold water and peel. Let the potatoes cool down. Wash thyme and shake dry. Wash guinea fowls, dab dry. Season inside and outside with salt and pepper. Stuff thyme into the abdominal cavity, except for 2-3 twigs.
3
Place the guinea fowl on a fat pan with the breast side down. Heat the oil in a frying pan. Lightly fry the shallots in it. Deglaze with Madeira and chicken stock, add thyme. Spread everything around the guinea fowls.
4
Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 1 hour. Spoon the guinea fowl several times with roast stock and turn after approx. 30 minutes. Spread each guinea fowl breast with 1 teaspoon (approx. 10 g) of soft butter.
5
Romanesco clean, wash and cut into florets. Peel, wash and slice the carrots. Steam the Romaneso and carrots covered in a little boiling salted water for about 10 minutes. Cut the potatoes into slices.
6
Heat 30 g butter in a large pan. Fry the potato wedges in it while turning and season with salt and pepper. Take out. Melt 30 g butter in the pan. Pour the vegetables onto a sieve, drain and toss in the hot butter.
7
Mix with the roast potatoes. Remove the guinea fowls and pour the stock into a pot. Dissolve the roast with 1/8 l hot water, add and bring to the boil. Stir cornflour and 2 tablespoons of water until smooth and add to the stock.
8
Bring to the boil and simmer for 1-2 minutes. Season sauce with salt and pepper. Cut guinea fowl into pieces. Serve everything. Garnish with parsley.