Guinea Fowl with Morel Sauce and Asparagus

Victoria Cherniag Ruiz
Irresistible recipe for guinea fowl with morel sauce and asparagus.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 Guinea hen
  • 1 cup chicken broth
  • 1 cup dry white wine
  • 1 cup morel mushroom, halved, washed, and dried
  • 1/2 cups shallot, chopped
  • 1/2 kilos asparagus, cut diagonally into one-inch pieces
  • 1 clove garlic, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 2 tablespoons chives, chopped
  • salt
  • pepper
Preparation
4h 10 mins
0 mins
Medium
  • Preheat the oven to 200 ºC
  • Wash the guinea fowl, dry them, rub with olive oil, salt, and pepper. Tie them and place them on a baking tray with cooking spray.
  • Put them in and let them brown for about an hour until the juices run clear.
  • Meanwhile, prepare the sauce; in a saucepan, add a little oil and sauté the shallot, garlic, and asparagus until the asparagus is bright green and the shallot is translucent.
  • Add the morels and let it cook for a minute, then add the wine and stir with a wooden spoon.
  • Add the chicken broth and the juices released by the guinea fowl, let it boil for 2 or 3 minutes.
  • Add the scallions and butter, thicken with a little cornstarch, place the asparagus and morels in the pan, and the halved guinea fowl on top, then pour the sauce over the guinea fowl.

Nutritional Information

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