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Recipe

Guinea hens with Morillas and Asparagus Sauce

4 h 10 min
Not so easy
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Irresistible recipe of guinea hen with morillas sauce and asparagus.

Ingredients

8 servings
  • 4 Guinea hen
  • 1 Cup of chicken soup
  • 1 Cup of dry white wine
  • 1 Cup of morel halved, washed and dried
  • 1/2 Cup of shallot chopped
  • 1/2 kilo of asparagus cut one inch diagonally
  • 1 clove of garlic chopped
  • 2 spoonfuls of olive oil
  • 1 tablespoon of Butter
  • 2 spoonfuls of scallion 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.
    Calories
    311
    kcal
    16%
    Carbohydrates
    22.6
    g
    7.5%
    Proteins
    28.2
    g
    56%
    Lipids
    6.8
    g
    11%
    Fiber
    1.4
    g
    2.7%
    Sugar
    2.5
    g
    2.8%
    Cholesterol
    60.5
    mg
    20%
    Esha
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