Summary

Ingredients

• 1 chicken (guinea fowl)
• 40 g butter, (room temperature)
• 12 sage leaves
• 1 sprig rosemary
• 1 small bunch parsley
• salt and pepper
• 8 cl whiskey (malt)
• 1 cup poultry stock
• 4 cl port wine
• 2 cl sherry
• 125 g double cream
• 200 g pasta, e.. pappardelle

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Instructions

1. Preheat the oven to 220 ° C (top and bottom heat).
2. Make a herb butter from the butter, the finely chopped herbs (sage, rosemary, parsley) and a little salt.
3. Wash the guinea fowl and pat dry.
4. Put 1/3 of the herb butter inside the guinea fowl. Spread the rest of the guinea fowl evenly on the outside. Add a little salt and pepper to the chicken and place in an ovenproof dish (flat roasting pan), breast side down. Place the roasting pan in the oven without the lid and lightly brown for 5 - 10 minutes, then turn over. Brown for another 5 - 10 minutes.
5. Take the pan out of the oven, flambé the guinea fowl with 4 cl malt whiskey and deglaze with the poultry stock. Put back in the oven (breast side up) and continue cooking at 190 ° C for 40 - 45 minutes. The chicken has to be doused frequently with the sauce that forms so that it is nice and crispy and not dry.
6. Cook the pasta according to the instructions on the packet.
7. When the guinea fowl has finished cooking, switch the oven back to 80 ° C, remove the chicken from the mold and pour the juice from the inside into the mold. Guinea fowl in clubs, breast halves and wing part and place on a large plate, cover with aluminum foil and keep warm in the oven.
8. Boil the meat stock with 4 cl malt whiskey, 4 cl port wine and 2 cl sherry and reduce over high heat until there is almost no liquid left. Then stir in the cream twice and remove from the stove. The result is a very intense-tasting sauce.
9. Arrange the guinea fowl, pappardelle and sauce on two plates and serve.