Cocotta de chapon de pintade fermière des chandeliers aux apricots secs et au honey

Ingredients

For 4 servings

• •1 1 capon unit of farm guinea fowl of about 1.6 kg
• •24 24 mellow dry apricots unit
• •4 4 c to s liquid honey
• •2 2 onion unit
• •80 80 whole kernel unit
• •0.75 l 0.75 litres chicken broth
• •5 cl 5 cl olive oil

Method

1. 1.Cut the pintade capon into pieces. Slice them in olive oil in a casserole. Once golden, remove the pieces, put the chopped onions to melt.
2. 2.Return the pieces of poultry with the onions. Add the honey, let it caramelize. Pour the chicken broth, season, cover the pot, put it in a preheated oven (thermostat 7/8) for 1 hour, stirring the poultry occasionally.
3. 3.Grill the almonds in the pan, add them with dry apricots in the casserole, cook again 30 minutes.