← All recipes

🍽️ Roasted guinea fowl with morel cream sauce and baked potatoes

1152 kcal · 30 min · 4 servings

Ingredients

• 1 chicken (approx. 1,4 kg)
• 40 g dried morels
• salt
• pepper (from the mill)
• 2 tbsp olive oil
• 300 ml white wine (muscat)
• 4 garlic cloves
• 1 stalk celery
• 6 sprigs thyme
• 100 ml whipping cream
• 2 tbsp crème fraîche
• 2 tbsp butter
• 1 kg mostly waxy potatoes
• 500 ml whipping cream
• 1 garlic clove
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• 75 g grated cheese (e.g. emmental)

Instructions

1. 1. Preheat the oven to 180 degrees Celsius. Set the heating mode to top and bottom heat.
2. 2. Place the morels in a bowl with plenty of lukewarm water. Let them soak for about one hour.
3. 3. Strain the water through a fine sieve or filter paper. Catch the liquid in a container.
4. 4. Wash the soaked morels again thoroughly under running water.
5. 5. Take half of the morels and chop them very finely.
6. 6. Rinse the guinea fowl under cold water.
7. 7. Pat the guinea fowl completely dry with a kitchen towel.
8. 8. Season the guinea fowl inside and out generously with salt and pepper.
9. 9. Heat oil in a casserole dish.
10. 10. Sear the guinea fowl in the hot oil until golden brown on all sides.
11. 11. Deglaze the meat with a splash of white wine.
12. 12. Peel the garlic cloves.
13. 13. Wash the celery stalks and remove the tough strings.
14. 14. Cut the celery into coarse pieces.
15. 15. Save the green celery leaves for garnish.
16. 16. Arrange the celery stalks around the guinea fowl in the casserole dish.
17. 17. Place the bird breast-side down on thyme sprigs.
18. 18. Place the casserole dish in the oven.
19. 19. Roast the guinea fowl for about 30 minutes.
20. 20. Peel the potatoes.
21. 21. Wash the peeled potatoes.
22. 22. Dry the potatoes.
23. 23. Slice the potatoes thinly.
24. 24. Grease four ovenproof ramekins.
25. 25. Layer the potato slices evenly into the ramekins.
26. 26. Peel the garlic for the sauce.
27. 27. Chop the garlic finely.
28. 28. Mash the garlic with a little salt into a paste.
29. 29. Mix the garlic paste with the cream.
30. 30. Bring the cream mixture to a boil in a pot.
31. 31. Season the cream generously with salt, pepper, and grated nutmeg.
32. 32. Pour the hot cream mixture over the potatoes.
33. 33. Ensure the potatoes are just covered.
34. 34. Sprinkle the potatoes with grated cheese.
35. 35. Place the ramekins in the oven.
36. 36. Bake the potato gratin for about 40 minutes until golden brown.
37. 37. Turn the guinea fowl over in the oven.
38. 38. Season the guinea fowl lightly with salt and pepper again.
39. 39. Finish roasting the guinea fowl for another 30 minutes.
40. 40. Add a little more white wine if necessary to prevent the meat from drying out.
41. 41. Remove the guinea fowl from the casserole dish.
42. 42. Cover the meat with aluminum foil.
43. 43. Let the guinea fowl rest for a short time.
44. 44. Strain the pan sauce through a fine sieve.
45. 45. Add a little of the collected morel water to the sauce.
46. 46. Stir cream into the sauce.
47. 47. Add the finely chopped morels to the sauce.
48. 48. Let the sauce simmer slightly until thickened for 3 to 4 minutes.
49. 49. Stir crème fraîche into the sauce.
50. 50. Season the sauce with salt and pepper to taste.
51. 51. Carve the guinea fowl into portions.
52. 52. Plate the guinea fowl.
53. 53. Pour the morel sauce over the meat.
54. 54. Garnish the dish with the saved celery greens.
55. 55. Serve the guinea fowl together with the potato gratin.

Nutrition per serving

• kcal: 1152
• Protein: 73 g · Fett/Fat: 68 g · Carbs: 47 g