Victoria Cherniag Ruiz

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Recipe

Guinea hens with Morillas and Asparagus Sauce

Name: Guinea hens with Morillas and Asparagus Sauce
Prep time: 250 min
Cook time: 250 min
Yield: 8
Cuisine: Internacional
Ingredients: 4 Guinea hen; 1 cup chicken soup; 1 cup dry white wine; 1 cup morel mushroom, halved, washed and dried; 1/2 cups shallot, chopped; 1/2 kilos asparagus, cut one inch diagonally; 1 clove garlic, chopped; 2 tablespoons olive oil; 1 tablespoon butter; 2 tablespoons chives, chopped; salt; black pepper

4h 10 mins

Half

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Victoria Cherniag Ruiz

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Irresistible recipe of guinea hen with morillas sauce and asparagus.

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Ingredients

8 portions

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Preparation

Preheat the oven to 200ºC

Wash the hens, dry them, add olive oil, salt and pepper. Tie them and place them in a baking tray with cooking spray.

Put them in and let them brown for an hour until the juice comes out clear.

Meanwhile, the sauce is prepared, in a saucepan add a little oil and add the echallot, garlic and asparagus to the asparagus are bright green and the echallot acitronado.

Add the morels and leave a minute, add the wine and with a wooden spoon moves.

Add the chicken broth and the juices that the hens have released, let it boil 2 or 3 minutes.

Add the scallion and butter, thicken with a bit of cornstarch, put the asparagus and morels in the pants and the chicken split in half on top, then the sauce on top of the hens.