Irresistible recipe of guinea hen with morillas sauce and asparagus.
Learn more about Victoria Cherniag Ruiz
Ingredients8 portions
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.
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