Description
Pintade braisée. I must say that the dishes of Guinea fowl is quite popular in France... And no wonder... From Guinea fowl meat is very tasty! And it contains less fat and water than chicken meat and it is rich in vitamins (mainly b group) and minerals, and in many respects is considered the best meat and poultry. Therefore, such meat product are useful in the permanent diet of both adults and children...
Ingredients
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Guinea fowl
1 piece
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Olive oil
3 Tbsp
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Garlic
2 tooth
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Dry white wine
100 ml
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Broth
0.5 cup
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Rosemary
2 sprig
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Thyme
1 sprig
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Nutmeg
1 pinch
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Salt
1 g
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Black pepper
1 g
Cooking
Carcass Guinea fowl slightly wash, drain and cut into portions. The legs and head I don't use...
The oven to turn on to heat up to 190 degrees. In a large frying pan (which can then be put in the oven), heat olive oil and lightly fry the peeled and crushed a wide blade knife garlic... Put in a pan the Guinea fowl and fry the pieces on all sides until Golden brown.
Add the "needles" of fresh rosemary, thyme and a generous pinch of nutmeg. Salt and pepper to taste. Pour in the white wine and give him some evaporate... Add half a Cup of broth and to extinguish all of about 10 minutes.
Then put the pan in the preheated oven and bake for about 30 minutes. During this time a couple of times to turn the pieces of meat.
Serve immediately. Very tasty with braised cabbage! )))
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