Guinea fowl with scorzonera
Recipe second for 4 people based on Guinea fowl - cooking method oven.
Preparation:
Preparation: Clean the salsify, removing the ends and scraping the peel; wash the pulp, cut it into chunks and leave it to soak in water and vinegar. Clean the guinea fowls and cut them into pieces; place them in a pan with 2 tablespoons of oil and brown them in the oven at 180 degrees for 10 minutes. Turn off the oven and leave the guinea fowls warm. Meanwhile, in a large saucepan, brown the chopped onion in the butter and oil (5 tablespoons), then add the salsify, mix, season with salt and pepper and cook for about 5 minutes over medium heat. Add the pieces of guinea fowl, pour over the wine and let it evaporate; add the broth, cover and cook for another 10 minutes.
Ingredients:
Ingredients: 2 guinea fowl - 2 onions - 500 g scorzonera - 1 glass of wine vinegar - 50 g of butter - 7 spoons of olive oil - 2 glasses of dry white wine - 1 ladle of broth - salt - pepper
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