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recette

Guinea fowl with spring vegetables

  • Preparation 20 min
  • Cooking time 1h
  • For 4 to 6 servings

Ingredients

    • 1 guinea fowl (around 1 kg / 2 lb) 
    • 600 g / 1 ¼ lb shelled peas 
    • 6 small new potatoes 
    • 12 radishes 
    • 12 orange baby carrots 
    • 6 yellow baby carrots 
    • 12 asparagus 
    • 40 g / 1 ½ oz butter 
    • 150 ml / 5 ¼ fl oz chicken stock 
    • 25 cl / 8 ¾ fl oz white wine 
    • 6 sprigs thyme 
    • Salt, pepper 

• Remove the guinea fowl from the refrigerator 1 hour before cooking, to bring it up to room temperature. 

• Pre-heat the oven to 180°C/350°F. 

• Peel the potatoes and cut them in half if necessary. 

• Wash and dry the asparagus. Remove the fibrous stem and cut in half lengthways. 

• Wash and scrape the carrots, taking care to keep the green leaves. 

• Wash and dry the radishes, and cut into thin slices. 

• Melt the butter in the casserole and brown the guinea fowl on all sides. 

• Deglaze with the white wine. 

• Place the potatoes around the bird and add half the chicken stock. 

• Place the casserole in the hot oven for 45 minutes without the lid, turning regularly the potatoes. 

• Remove from the oven, add the peas, asparagus, carrots, radishes, thyme leaves and the remaining stock. Season with salt and pepper. 

• Cover with the lid and continue cooking for another 20 minutes. 

• Serve immediately.