Guinea fowl with chanterelles

Ingredients for 4 servings:

• 1 guinea fowl, young (approx. 1000 – 1200 g)
• 300 g chanterelles, fresh
• 100 g butter
• 1 shallot(s)
• 1 garlic clove(s)
• 1 leaf of sage
• 1 bay leaf
• ½ tsp salt
• ½ tsp black pepper
• 2 dl red wine

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Quarter the prepared guinea fowl, wash, and dry thoroughly. Trim and clean the chanterelles, wash thoroughly, halve or quarter them depending on their size, and drain well. Chop the shallot and garlic. Melt half the butter in a frying pan and brown the guinea fowl pieces on all sides. Add the shallot and garlic and fry until golden brown. Pour in the red wine and let it reduce slightly. Add salt, pepper, bay leaves, and sage leaves. Cover and simmer over low heat for 20-30 minutes. Meanwhile, heat the remaining butter in a pan and fry the chanterelles over high heat, stirring frequently, for about 10 minutes, until the water has almost evaporated. Now add the chanterelles to the guinea fowl in the casserole dish and finish simmering. Serve the chicken pieces in the spicy sauce. Serve with the same red wine that was used for cooking.