ingredients

4 guinea fowl legs
50 cl of chicken broth
1 minced onion
400 g fresh shelled peas
70 g of butter
2 tbsp. to s. olive oil
1 bouquet of fresh thyme

Steps

Step 1

In advance. In a casserole, brown the onion with 20 g of butter and olive oil, then the guinea fowl legs, 5 min on each side. Add broth and thyme. Cover and cook for 30-35 minutes over medium heat. The guinea fowl dries very quickly, so do not hesitate to water it with its juice during cooking. Cook the peas in boiling salted water for 5-6 min. Drain them.

2nd step

30 minutes before tasting. Warm the guinea fowl slowly, salt and pepper. Remove the thighs, keep them warm. Reduce the cooking juice, filter it. Add the butter, boil 2 min. Mix the sauce to make it foamy. Warm the peas with a knob of butter. Present the guinea fowl legs and peas on the plates. Pour the sauce and serve immediately.

tips

The guinea fowl is not very caloric. Its subtle and delicate taste, with a wild note, is more pronounced than that of chicken.