Guinea Fowl in Mushroom Sauce

5 from 7 votes
Prep Time 20 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 50 mins
Course Dinner
Cuisine European
Servings 3 people
Calories 16 kcal


  • 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.


Serving: 100gCalories: 16kcalCarbohydrates: 0.4gProtein: 2.5gFat: 0.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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