Guinea Fowl With Onion And Thyme
In this recipe, tender guinea fowl is cooked to perfection with a flavorful white wine and thyme sauce. The dish is enriched with the sweetness of shallots and onions, creating a hearty and delicious meal. Garnished with fresh parsley and thyme, this dish is sure to impress your guests and make any meal memorable.
— Constant Cookbook
Ingredients
- 1 tbsp rapeseed oil
- 55g/2oz butter
- 4 guinea fowl
- 4 guinea fowl
- 24 shallots
- 450g/1lb onions
- 125ml/4fl oz dry white wine
- 4 tbsp chicken stock
- 2 tsp thyme
- sea salt and freshly ground black pepper
- 1 tsp parsley
- 2 sprigs thyme
Instructions
- Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.
- Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside.
- Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.
- Garnish with parsley and thyme and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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