Guinea fowl on vegetables

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Wash the guinea fowl, pat dry and divide into 6-8 portion pieces

2. 2

   Peel shallots and carrots. Clean mushrooms. Wash carrots and mushrooms. Cut the carrots into pieces, halve the shallots and mushrooms if necessary. Spread the vegetables on the fat pan of the oven

3. 3

   Heat clarified butter in a large frying pan. Rub guinea fowl parts with salt and pepper and fry them in portions. Place them on the fat pan. Pour chicken stock into the pan and boil off the meat

4. 4

   Pour the stock and wine onto the fat pan. Wash the herbs and remove the leaves. Pour bay leaves over the vegetables. Then roast everything in the preheated oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for 45-50 minutes

5. 5

   Peel and wash the potatoes and cut them into large pieces. Heat the oil in a large pan. Fry the potatoes for about 20 minutes. Turn more often. Season with salt

6. 6

   Remove guinea fowl parts. Carefully remove the breast meat from the bone

7. 7

   Cut open the breast meat. Stir the double cream into the vegetables. Season to taste with salt and pepper. Arrange poultry, vegetables and potatoes

Nutrition Facts

KCAL
740 kcal

CARBS
26 g

FATS
39 g

PROTEINS
60 g