Guinea Fowl with Braised Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 chicken (guinea fowl)
- 2 shallot (s)
- 13 cloves garlic
- 10 onion (s), quartered
- 5 potato (s), quartered
- 3 tomato (s), dried and pickled
- 4 tomato (s), fresh, peeled, quartered (or canned tomatoes)
- Thyme, fresh
- 1 bunch parsley
- Oil (best olive oil)
- 200 ml chicken broth or poultry stock
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Stuff the guinea fowl with the 2 shallots, 3 cloves of garlic, 1 piece of butter, thyme and parsley. Season the outside of the guinea fowl with salt and pepper. Fry the bird on all sides in a cast-iron roaster in plenty of olive oil - remove and set aside.
- Fry the potatoes, onions and garlic in the oil. Fold in the chopped, sun-dried tomatoes and fresh tomatoes. Season with salt, pepper and fresh thyme and pour in some (100 ml) stock. Place the guinea fowl on top and roast in a preheated oven (fan oven) at 150-160 degrees for 60 to 75 minutes. Pour the rest of the stock over the bird every 15-20 minutes.
- A Chahors or an Albali goes well with it as a wine.
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