Summary

Ingredients

• 1 guinea fowl weighing .4 kg
• 6 large sage leaves
• salt and pepper
• 40 g clarified butter
• 350 g shallot (s), peeled
• 2 clove (s) garlic, finely chopped
• 1 teaspoon tomato paste
• 1 glass white wine, dry
• 400 ml poultry broth
• 100 ml crème fraîche
• 1 sprig rosemary, small, finely chopped
• 2 sprigs thyme, finely chopped

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Instructions

1. Carefully peel off the breast skin of the chicken, slide the sage leaves underneath. Salt and pepper the chicken inside and out, tie into shape with kitchen twine.
2. Fry on all sides in the hot butter fat, add shallots, garlic, herbs and tomato paste and sauté for 2-3 minutes. Deglaze with white wine. Cover and braise at 200 degrees for 55-65 minutes on the 2nd rail from the bottom, gradually pouring in the broth. Remove the lid for the last 10-15 minutes to allow the chicken to brown. If necessary, switch on the grill briefly.
3. Take the guinea fowl out of the roaster, let it rest for 10 minutes in the switched off oven, then cut into pieces and keep warm with the shallots. During this time, boil down the stew for 5-8 minutes. Mix with creme fraiche and season to taste (use a pinch of sugar if necessary). Return the shallots to the sauce and serve with the chicken pieces.
4. Ribbon noodles go well with it.