Guinea Fowl In Wine

Time	Servings	Difficulty
01:40	4	Easy

Introduction

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This recipe for guinea fowl in wine is an adaptation of the famous coq au vin. Finally it is very suitable because it is here guinea fowl and there are no mushrooms. It’s a family dish that doesn’t require a lot of effort but a little time for the meat to soak up the flavor and cook gently. The guinea fowl is tender and tasty. We had re-ga-les.

The extra thing:

Add fried mushrooms just before the end of cooking. Sprinkle with croutons.
Serve with slices of toasted bread rubbed with garlic or steamed potatoes.

Ingredients

	1 guinea fowl cut into 4 pieces
	200 g smoked bacon
	10 g salted butter cold
	2 tbsp sunflower oil
	2 tsp sugar
	parsley chopped
	Marinade
	75 cl red wine (Bordeaux)
	2 carrot in pieces
	2 shallot
	3 clove of garlic chopped
	1 stalk celery
	1 tsp thyme
	1 tsp rosemary
	1 bay leaves
	1 tsp peppercorns

Instructions

1	Marinate the guinea fowl Prepare the vegetables: peel and chop the shallots and garlic together. Peel and roughly chop the carrots and celery. To book.
2	In a large salad bowl, pour all the marinade ingredients with the guinea fowl pieces. Cover and refrigerate for 6 hours or overnight.
3	Prepare the dish Drain the poultry, keeping the marinade. Pour the oil into a heavy-bottomed casserole dish and heat over medium/high heat. Arrange the poultry and brown. Add the vegetables from the marinade (carrots, celery and shallots). Cover and cook for 5 mins.
4	Then add the marinade, cover, lower the heat to low and continue cooking for 1h15.
5	Cook the bacon in a dry pan. When they are cooked add to the pan and cook for 2 minutes.
6	Then reduce the sauce over high heat for 5 to 8 minutes without a lid. Then add the cold butter in pieces. Sprinkle with chopped parsley and serve immediately.