Braised guinea fowl legs in tomato – gin – cream sauce

Ingredients for 2 servings:

• 2 guinea fowl legs (or alternatively chicken legs)
• 1 onion(s), white onion, finely diced
• 50 ml white wine
• 400 g tomatoes, diced, peeled, fresh aromatic or can
• 1 tsp brown sugar
• 50 ml chicken stock
• 5 juniper berries
• 1 garlic clove(s), unpeeled and lightly crushed
• 1 bay leaf
• 1 tsp thyme leaves, fresh
• 50 ml cream
• 4 cl gin
• Salt
• Pepper, freshly ground black

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200°C. Season the guinea fowl legs with salt and pepper and fry in a roasting pan with a little oil until golden brown on all sides. Remove from the pan. Sauté the finely diced onion, deglaze with the white wine, and simmer slightly. Add the tomatoes, sugar, chicken stock, and spices. Place the guinea fowl legs on top and braise in the oven for about 35-40 minutes using top and bottom heat. Remove the guinea fowl legs and keep warm. Remove the juniper berries, bay leaf, and garlic cloves from the sauce. If the sauce is still too thin, reduce slightly and season generously with salt and pepper. Whisk the cream (it shouldn’t be stiff) and fold it into the tomato sauce with the gin. Serve with the chicken legs. This goes best with fresh white bread.