Fricased guinea fowl with yellow wine

Method

1. 1

   Lift up the tops of the guinea chapon and the thighs. Cut the tops into two pieces and separate the stacks from the sides. Cut the rest of the poultry carcass.

2. 2

   Peel the Paris mushrooms and clean them. Cut them in 2 or 4 depending on their size. Cut the ventrèche into small bacon.

3. 3

   In a large cast pot, pour 30 grams of duck fat. Season all pieces of meat with salt. Bring them back into the pot until they have a nice coloration on all their faces, then put them in a hollow dish.

4. 4

   In the same cooking grease, sauté the Paris mushrooms and bacon until they are well coloured. Then remove them from the pot.

5. 5

   Pour the carcasses of the chapon into the casserole, season with salt and pepper. Add some fat if necessary.

6. 6

   Once the bones are well coloured, add the herbs and cloves of garlic. Deglaze with the yellow wine, loosen all the juices well and let it halve. Then pour the poultry juice, simmer for about ten minutes and add the cream. Simmer again over low heat for about 20 minutes. Filter to recover only the sauce. Correct seasoning to salt and pepper.

7. 7

   Place the pieces of chapon in the casserole, as well as the mushrooms and bacon. Pour the creamed sauce and bake in an oven previously heated to 170 °C. Simmer for about 20 minutes.

8. 8

   Serve the pot.

Nutrition

calories

550 kcal

fatContent

35 g

fiberContent

2 g

sugarContent

4 g

sodiumContent

800 mg

proteinContent

45 g

cholesterolContent

180 mg

carbohydrateContent

10 g

saturatedFatContent

15 g

unsaturatedFatContent

20 g

Indicative values from the source, for the original recipe.

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