Guinea Fowl Provencal
Lorenza Ávila
A simple and healthy recipe to prepare guinea fowl with roasted vegetables.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 Guinea hen, of 500 grams
  • 3 tablespoons olive oil
  • pepper
  • 4 zucchinis, diagonally sliced
  • 1 onion, in slices
  • 2 cloves garlic, chopped
  • 3 tablespoons balsamic vinegar
  • 2 teaspoons herbs de provence
Preparation
1h
0 mins
Low
  • Preheat the oven to 220 degrees Celsius.
  • Rinse the guinea fowl under cold running water, discarding the entrails and drying them with a paper towel.
  • Brush the guinea fowl with olive oil and sprinkle inside and out with salt and pepper.
  • In a bowl, mix the sliced zucchini, onion, garlic, 3 tablespoons of oil, balsamic vinegar, and herbes de Provence.
  • Place the fowl breast side up on a baking tray greased with oil.
  • Place the vegetable mixture around the fowl.
  • Bake for 35-40 minutes, until the juices run clear.
  • Insert a thermometer into the thickest part of the thigh and ensure it reads 77 degrees (to make sure it's cooked).
  • Transfer the fowl to a cutting board and cover with aluminum foil. Let rest for 5 minutes.
  • Arrange on individual plates with the vegetables around and garnish with black olives.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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