John Myers
Guinea Fowl in Mushroom Sauce
The perfect guinea fowl in mushroom sauce recipe with a picture and simple step-by-step instructions.
- 1 piece Guinea fowl
- 400 g Mushrooms brown
- 2 piece Chopped onion
- 1 piece Quartered tomato
- 0,5 bunch Chopped parsley
- 1 bunch Finely chopped parsley stalks
- 1 tablespoon Dried oregano
- Salt to taste
- Black pepper from the mill to taste
- 1 piece Clove of garlic large
- Mushroom stalks
- 500 Milliliters Water
- Rub the guinea fowl, it weighed 1300 grams, inside and out with salt and pepper. Place in a frying pan with a lid. Place the onions, tomatoes, parsley stalks, mushroom stalks and the clove of garlic peeled and cut in half. I broke the mushroom stalks out of the previously cleaned mushrooms.
- Now add the oregano and the water. Put the lid on the pan and bake everything in the oven at 180 °. Braise bottom heat for 60 minutes. Then add the mushroom heads and cook again for 25 minutes.
- Finally, take out the chicken. Mix the sauce with the ingredients a little with the whisk. Possibly tie something as usual. Add the chopped parsley, season to taste again and then enjoy your meal.
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