Guinea fowl with caramel vegetables

Name: Guinea fowl with caramel vegetables
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 5
Ingredients: 1 potty Thyme; 2 Guinea fowl (1-1,2 kg each); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Vegetable Onions; 2 packages (400 g each) Mini carrots; 2 packages (250 g each) Sweet peas; 200 g Shallots (9-10 pcs.); 1 Garlic clove; 4 TABLESPOONS Sugar; 100 ml White wine vinegar; 7-10 Tbsp Chervil

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
80 mins

TOTAL TIME
80 mins

Ingredients

Servings: 5

1 potty Thyme
2 Guinea fowl (1-1,2 kg each)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Vegetable Onions
2 packages (400 g each) Mini carrots
2 packages (250 g each) Sweet peas
200 g Shallots (9-10 pcs.)
1 Garlic clove
4 TABLESPOONS Sugar
100 ml White wine vinegar
7-10 Tbsp Chervil

Directions

1
Wash the thyme, shake dry. Wash guinea fowl, dab dry, season inside and out with salt and pepper. Spread thyme in the abdominal cavities. Peel the vegetable onions and cut them into large pieces.
2
Put the guinea fowl on a fat pan, spread pieces of onion all around. Roast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 1 hour. After 30 and 45 minutes, pour 200 ml of water over each.
3
In the meantime, carefully wash or peel the carrots. Clean and wash the mangetouts. Cook both in boiling salted water for about 3 minutes, drain. Peel shallots and garlic. Press garlic through a garlic press.
4
Faites fondre le sucre dans une casserole jusqu'à ce qu'il soit doré. Déglacer avec du vinaigre et 250 ml d'eau, porter à ébullition. Faites cuire les échalotes pendant environ 7 minutes. Assaisonner avec du sel, du poivre et de l'ail. Sortez les pintades, passez le bouillon de cuisson au tamis.
5
Add prepared vegetables and roast stock to the caramelized shallots, cook for 2 minutes, season again with salt and pepper. Serve guinea fowl and vegetables sprinkled with chervil.