Guinea fowl alla cacciatora with saffron sauce

Name: Guinea fowl alla cacciatora with saffron sauce
Total time: 60 min
Yield: 4
Ingredients: 1 package of Guinea fowl; Aromas (thyme; sage rosemary); 3 cloves of garlic; Extra virgin olive oil; Salt; Pepper; 30 g of butter; White wine; 250 ml of cooking cream; 3 sachets of saffron; Taggiasca olives with pit or Gaeta olives with pit

Discover the recipe for guinea fowl alla cacciatora with saffron sauce!

1 package of Guinea fowl

Aromas (thyme

sage rosemary)

3 cloves of garlic

Extra virgin olive oil

Salt

Pepper

30 g of butter

White wine

250 ml of cooking cream

3 sachets of saffron

Taggiasca olives with pit or Gaeta olives with pit

Description

This Christmas surprise your guests with a truly original and all-Christmas recipe: the guinea fowl alla cacciatora with saffron sauce...a real treat! The originality of this dish lies in the fact that a typically Christmas meat like guinea fowl is prepared following a typical recipe of the Italian tradition: alla cacciatora. The saffron sauce then enriches the dish especially in its presentation, perfect for a Christmas dinner that leaves everyone speechless!

Here is the complete recipe for the guinea fowl alla cacciatora with saffron sauce!

Christmas Stuffed Guinea Fowl

Procedure

Put the guinea fowl in a bowl and cover it with rosemary, garlic cloves, sage, thyme, salt and pepper. Let it rest in the refrigerator overnight so that all the flavors penetrate the meat.

In a pan, then fry a clove of garlic in extra virgin olive oil and brown the guinea fowl on all sides, deglazing with white wine. Lower the heat and let it cook for about an hour adding a few tablespoons of broth or water if necessary.

In a pan, place a knob of butter and when it has melted, add the cream and let it simmer, add the saffron, adjusting the salt. 5 minutes before the end of cooking, add the olives to the guinea fowl, mix well and serve with the saffron sauce. Enjoy your meal!

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