Guinea fowl in Riesling sauce

Name: Guinea fowl in Riesling sauce
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 Guinea fowl (about 1,1 kg); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 40 g Butter or margarine; 500 g Carrots; 200 g Shallots; 250 g Mushrooms; 1/2 bunch Thyme; 1/2 bunch Marjoram; 2 Bay leaves; 1/4 l clear chicken stock (instant); 1/4 l White wine; 750 g Potatoes; 2 TABLESPOONS Oil; 4 TABLESPOONS double cream

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 Guinea fowl (about 1,1 kg)
7-10 Tbsp Salt
7-10 Tbsp Pepper
40 g Butter or margarine
500 g Carrots
200 g Shallots
250 g Mushrooms
1/2 bunch Thyme
1/2 bunch Marjoram
2 Bay leaves
1/4 l clear chicken stock (instant)
1/4 l White wine
750 g Potatoes
2 TABLESPOONS Oil
4 TABLESPOONS double cream

Directions

1
Rinse guinea fowl cold and pat dry. Divide into 6-8 portion pieces. Season with salt and pepper and fry well all around in hot fat. Peel carrots and shallots. Cut the carrots into pieces, halve the shallots if necessary.
2
Wash and clean the mushrooms and possibly halve them. Pluck the thyme and marjoram leaves from the stalks. Place guinea fowl pieces on a fat pan of the oven. Arrange carrots, shallots, mushrooms, herbs and bay leaves around the chicken.
3
Pour in broth and wine and braise in the preheated oven (electric cooker: 200°C/ gas: level 3) for 30-40 minutes. Peel and wash the potatoes and cut them into large pieces. Fry in hot oil while turning for about 15 minutes.
4
Season with salt. Finally, stir the double cream into the guinea fowl stock. Season if necessary. Arrange on a plate together with the potatoes.