Stuffed Guinea Fowl: Tasty and Festive Recipe
The stuffed guinea fowl is a traditional dish that makes a sensation on tables, especially during festive meals or special occasions. With a relatively simple preparation, it consists of a juicy guinea fowl, carefully stuffed with a mixture of chicken breast, liquid cream, and fresh herbs like parsley, chives, and chervil. This recipe, which takes a reasonable amount of time to prepare, about 20 minutes followed by an hour in the oven, results in tender meat full of flavor. The technique of deglazing the dish with white wine at the end is essential, as it recovers all the cooking juices and adds depth of flavor to the gravy. This tasty dish can be accompanied by roasted vegetables or mashed potatoes, allowing for a variety of pleasures. Whether you're preparing for a family meal or a dinner with friends, the stuffed guinea fowl will undoubtedly be the highlight of your menu. Pair it with a good red wine or a sweet white one, depending on your preference.
- Preparation time: 20 min
- Cooking time: 1 h
- Servings: serves 6 people
- Difficulty: Medium
Ingredients
- - 1 guinea fowl weighing about 1.8 kg
- - 250 g of finely chopped chicken breast
- - 5 to 10 cl of liquid cream
- - good quality dry white wine
- - a mixture of fresh parsley, chives, and chervil
- - salt and pepper to taste
Preparation
1. Chop the chicken breast and mix it with the cream and the herbs. Season with salt and pepper to your taste.
2. Season the inside of the guinea fowl with salt and pepper, then stuff it with this flavorful mixture. Don't forget to tie it up well so that everything stays in place.
3. Place the stuffed guinea fowl in a previously oiled baking dish, then bake for 1 hour at 220°C (gas mark 7-8).
4. At the end of cooking, deglaze the dish with white wine, scraping up the juices from the bottom. That's it, you can enjoy your sliced guinea fowl served with its gravy.
