Name: Roast Guinea Fowl with Potatoes
Total time: 90 min
Yield: 4
Ingredients: 1 AIA Guinea Fowl; 5 potatoes; Rosemary; Sage; 2 cloves of garlic; 1 glass of dry white wine; Extra virgin olive oil as needed; Salt

1 AIA Guinea Fowl

5 potatoes

Rosemary

Sage

2 cloves of garlic

1 glass of dry white wine

Extra virgin olive oil as needed

Salt

Description

Christmas is just around the corner and the roast guinea fowl could be one of the main dishes of your menu, competing with the Stuffed Turkey and the Stuffed Rabbit.

The roast guinea fowl is a perfect second course for Christmas and New Year's holiday meals. It is indeed a delicious dish, yet its cooking does not present any particular difficulties. The roast guinea fowl is a very simple recipe to prepare and requires few steps to be carried out in the kitchen. Moreover, with the AIA Guinea Fowl, you will have the opportunity to serve a real delicacy on the table, with a very simple preparation.

So here is the recipe for roast guinea fowl with potatoes!

Christmas Stuffed Guinea Fowl

Procedure

Take a non-stick pan and pour in 3 tablespoons of extra virgin olive oil; place the AIA Christmas Stuffed Guinea Fowl in it and let it cook over low heat, adding chopped sage and rosemary.

Now brown the meat, letting it brown on the surface, then deglaze with the white wine and possibly with the broth you have previously prepared. Cover and let it cook over low heat for about 80 minutes, adding, if necessary, hot water.

For the preparation of the potatoes you have two options: you can prepare them in the oven while waiting for the meat to cook, or once the Guinea Fowl is ready you can take a pot and cook the potatoes with 4 tablespoons of oil, cutting them into cubes so they cook faster and have a more decisive flavor.

Add salt and rosemary. Once the potatoes are cooked, put the guinea fowl back in the pot and heat together with the potatoes, in order to better bind the flavors.

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