Guinea fowl with Marsala carrots
75 mins
75 mins
Ingredients
- 1 Guinea fowl (1-1.2 kg)
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TEASPOON creeping thyme
- 1 small onion
- 200 g Mini carrots or small young carrots
- 150 g Sweet peas
- 100 g Shallots
- 1 small clove of garlic
- 1 slightly heaped tablespoon sugar
- 3-4 Tbsp Balsamic vinegar
- 2 TABLESPOONS Marsala (Italian dessert wine)
Directions
- 1
Wash guinea fowl and dab dry with kitchen paper. Season inside and outside with salt and pepper. Spread thyme inside the chicken and place on a fat pan or flat roasting pan.
- 2
Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3). Peel the onion, cut it into large pieces and distribute around the chicken. Roast in the hot oven for about 1 hour. After 30 minutes, pour 1⁄4 l lightly salted water over the guinea fowl.
- 3
Pour the liquid twice during the remaining cooking time.
- 4
Peel the carrots, leaving some tender green, wash. Clean and wash the mangetouts. Peel shallots and garlic. Finely dice garlic.
- 5
Caramelise the sugar in a large pan over medium heat until golden brown. Add shallots, immediately deglaze with 5-6 tbsp. water, vinegar and Marsala and bring to the boil while stirring. Add garlic and cook everything for about 12 minutes.
- 6
After about 8 minutes add the carrots. Season everything with salt and pepper.
- 7
Keep the guinea fowl warm. Pour the roast stock through a sieve directly into the vegetables. Bring to the boil again, add sugar snap peas and simmer for about 5 minutes. Season to taste with salt and pepper. Arrange guinea fowl and vegetables with stock.
- 8
Roast potatoes go well with it.
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