Chicken cacciatore in white
38 recipes
Guinea Fowl Baked
ingredients
servings
4
Thigh of guinea fowl
1.2 kilos
Garlic
2 wedges
Fresh sage
2 leafs
Fresh rosemary
2 sprigs
White wine
1 glass
second courses from Italy - Lombardia
Guinea Fowl Baked
Guinea Fowl Baked
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
A second dish of very easy game, a classic Sunday dish, to be served with potatoes, polenta and above all with a bowl of a good full-bodied red wine!
preparation
step 1
Prepare the guinea fowl: mine was already cut into pieces and gutted. Rinse it under cold running water, taking care to remove any last feathers present, and then dab it with a little absorbent paper
step 2
Heat the pyrex in which the game will be cooked in the oven on a medium heat, and place the pieces of guinea fowl on the skin side, browning the meat for at least 10-12 minutes without ever turning the meat. Turn the oven on at 200 degrees, in ventilated mode
step 3
Turn the meat, put all the smells, cook for 5 minutes and finally put the glass of white wine, making it fade
step 4
Cover with a sheet of aluminum paper (it is not necessary to be adherent), and place the pan in the oven for at least 30-35 minutes, removing the aluminum foil in the last 10 minutes of cooking
step 5
The meat will look like this. Serve it with a side of baked potatoes, or polenta, and you won't be disappointed. Enjoy your meal!
