Guinea Fowl with Riesling Wine, Zucchini Noodles and Carrots
Ingredients
- 1 guinea fowl (2.6 lbs)
- 9 oz button mushrooms
- 1 onion, thinly sliced
- 25 fl oz (1 bottle) Riesling wine
- 7 fl oz poultry stock
- 2 tbsp flour
- 2 tbsp sour cream
- 2 zucchini
- 2 carrots
- 1 tbsp olive oil
Recipe
1 Remove bones from the guinea fowl to use the white meat and thighs (you can ask your butcher to do this if you need help).
2 Wash and cut the mushrooms in four.
3 Heat the sauté pan to 2/3 of the maximum power of your stove, and test the heat using the ‘water drop’ technique.
4 Brown the guinea fowl pieces, set aside, then add the oil and onion to the pan.
5 Sweat the onion for 2 minutes, then add the mushrooms, and cook for another 5 minutes.
6 Add the flour and roast for 2 minutes, then pour the wine.
7 Add the guinea fowl thighs, simmer for 20 minutes.
8 Add the guinea fowl white meat and the poultry stock, then cook for a further 15 minutes.
9 To finish, add sour cream and seasoning. Keep warm.
10 Peel the carrots and slice them into thin strips. Do the same for the zucchini.
11 Steam the vegetables for 2 to 3 minutes, then season.
12 Serve the vegetables with the guinea fowl.
Tip: You can make your own poultry stock using the bones from the guinea fowl.
CRISTEL products used for the recipe Guinea Fowl with Riesling Wine, Zucchini Noodles and Carrots
