Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce

Summary

Ingredients

• 2 guinea fowl legs (or alternatively chicken legs)
• 1 onion (s), white vegetable onion, finely diced
• 50 ml white wine
• 400 g tomato (s), diced, peeled, fresh aromatic or canned
• 1 teaspoon sugar, brown
• 50 ml poultry stock
• 5 juniper berries
• 1 garlic clove (s), unpeeled and lightly pressed
• 1 bay leaf
• 1 teaspoon thyme leaves, fresh
• 50 ml cream
• 4 cl gin
• salt
• Pepper, freshly ground black

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Instructions

1. Preheat the oven to 200 °. Salt and pepper the guinea fowl legs and fry them with a little oil in a roaster until golden brown and remove. Sauté the finely diced onion in it, deglaze with the white wine and simmer a little. Add the tomatoes, sugar, poultry stock and spices. Place the guinea fowl legs on top and let simmer in the oven for about 35 - 40 minutes.
2. Remove the guinea fowl legs and keep warm. Fish the juniper berries, bay leaf and garlic cloves out of the sauce. If the sauce is still too thin, reduce it a little and season well with salt and pepper. Whip the cream (should not be stiff) and fold into the tomato sauce with the gin. Serve with the chicken legs.
3. A fresh white bread goes best with it.