Roasted guinea fowl breast with thyme sauce

Ingredients for 4 servings:

• 4 portions of guinea fowl breast fillet(s)
• 3 tbsp olive oil
• 1 onion(s)
• 3 garlic cloves
• 1 bunch of thyme
• 125 ml chicken stock
• 1 jar white wine
• 200 g crème fraîche
• Salt and pepper from the mill

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Wash the guinea fowl breast fillets, pat them dry thoroughly, and season with salt and pepper. Preheat the oven to 100°C. Heat the oil in a pan and add the guinea fowl breasts, skin-side down. Gently fry, then turn and repeat on the other side. Remove the breasts, wrap them tightly in aluminum foil, and place them in the oven preheated to 100°C. Let them simmer until the sauce is ready. For the sauce, sauté the finely chopped onion in the frying fat, add the garlic (pressed through a garlic press) and the thyme, then deglaze with the wine and stock and simmer for about 15 minutes. Remove the thyme, purée everything in a blender, and then pass it through a sieve. Pour the resulting sauce into a saucepan, add the crème fraîche, and bring to a boil. Then, stir in the meat juices collected in the aluminum foil. Mix everything well again and season to taste. Arrange the sliced ​​guinea fowl breasts on a saucepan and serve.