Summary

Ingredients

• 1 chicken (guinea fowl, .2 kg each)
• 1 onion (s)
• 2 cloves garlic
• 8 medium potato (s)
• 1 sprig rosemary
• 5 leaves sage
• 40 g butter
• 4 tablespoon olive oil
• 250 ml white wine, dry (Soave)
• 250 ml chicken broth
• salt
• Black pepper

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 200 ° C. Cut the guinea fowl into four parts, season with salt and pepper. Peel and quarter the onion, halve the garlic, peel the potatoes. Put the onion, garlic, rosemary and sage in an ovenproof saucepan. Place the guinea fowl on top, skin down. Then arrange the potatoes around the meat and add the butter and oil. Put the saucepan in the oven.
2. When the fat begins to sizzle after about 15 minutes, pour in the wine and half of the chicken stock. After about 40 minutes, turn the potatoes and meat over, adding the remaining stock if necessary. After a stewing time of 90 minutes, only the frying fat should be left.
3. Arrange the guinea fowl and potatoes on a platter and keep warm. Pass the sauce through a sieve and serve separately.
4. This is served with the soave that was used to cook the guinea fowl.