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Recipe

Guinea hens with Morillas and Asparagus Sauce

4h 10 mins
Half
4
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Irresistible recipe of guinea hen with morillas sauce and asparagus.

Ingredients

8 portions
  • 4 Guinea hen
  • 1 cup chicken soup
  • 1 cup dry white wine
  • 1 cup morel, 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

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.

PRESENTATION

Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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