Guinea Fowl with Morel Sauce and Asparagus

Name: Guinea Fowl with Morel Sauce and Asparagus
Prep time: 250 min
Yield: 8
Ingredients: 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

Victoria Cherniag Ruiz

Irresistible recipe for guinea fowl with morel sauce and asparagus.

Reviewed by Editorial Team of Kiwilimón

Published: 08-11-2012

Preparation

4h 10 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.

At the moment, this recipe does not have nutritional information.

Provided by

Guinea Fowl with Morel Sauce and Asparagus

Ingredients

Preparation

Nutritional information

Presentation

Sign up for the newsletter