Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 2)

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
Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce
Braised Guinea Fowl Legs in Tomato – Gin – Cream Sauce

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.

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