Guinea Fowl with Chanterelles
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 guinea fowl, young (approx. 000 - 200 g)
- 300 g chanterelles, fresh
- 100 g butter
- 1 shallot (s)
- 1 clove garlic
- 1 leaf sage
- 1 bay leaf
- 0.5 teaspoon ½ salt
- 0.5 teaspoon ½ black pepper
- 2 dl red wine
Print Recipe
Pin Recipe Instructions
- Quarter the ready-to-cook guinea fowl, wash and dry well. Clean the chanterelles, wash them thoroughly, cut in halves or quarters depending on the size, drain well. Chop the shallot and garlic.
- Melt half of the butter in a casserole and brown the guinea fowl on all sides. Add shallot and garlic and fry until golden. Pour in the red wine and let it boil off a little. Add salt, pepper, bay leaves and sage leaves and stew under the lid on a low heat for 20-30 minutes.
- In the meantime, heat the remaining butter in a pan and fry the chanterelles over a high heat for about 10 minutes, stirring, until the water that has escaped has almost boiled off. Now add the chanterelles to the guinea fowl in the casserole and cook them together.
- Serve the chicken pieces in the spicy sauce. Serve with the same red wine that was used for cooking.
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