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🍽️ French-style Guinea Fowl with Roasted Vegetables

954 kcal · 30 min · 4 servings

French-style Guinea Fowl with Roasted Vegetables Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius.
  2. 2. Wash the guinea fowls thoroughly and pat them dry with kitchen paper.
  3. 3. Season the birds generously inside and out with salt and pepper.
  4. 4. Peel the onions and the garlic.
  5. 5. Cut the onions into eight large wedges.
  6. 6. Finely chop the garlic.
  7. 7. Peel the turnips and cut them into wedges.
  8. 8. Wash the thyme and shake off excess water.
  9. 9. Strip the leaves from 2 to 3 thyme sprigs.
  10. 10. Heat the oil in an oven-safe pan.
  11. 11. Sauté the prepared vegetables (onions, garlic, turnips) in the hot oil.
  12. 12. Add the thyme leaves to the vegetables and deglaze the pan with wine.
  13. 13. Place the guinea fowls in the pan with the breast side facing down.
  14. 14. Place the pan in the oven and bake everything for approx. 20 minutes.
  15. 15. Wash the zucchini and remove the hard ends.
  16. 16. Cut the zucchini in half lengthwise or quarter it.
  17. 17. Slice the zucchini pieces into rounds.
  18. 18. Blanch the tomatoes briefly with boiling water to loosen the skin.
  19. 19. Remove the skin from the tomatoes.
  20. 20. Halve the tomatoes and remove the core.
  21. 21. Dice the tomato flesh into small cubes.
  22. 22. Peel the garlic for the vegetables and slice it thinly.
  23. 23. Take the pan out of the oven.
  24. 24. Turn the guinea fowls so that the breast side is now facing up.
  25. 25. Add the prepared zucchini and tomato pieces, as well as the garlic, to the pan.
  26. 26. Season the dish lightly with salt and pepper again.
  27. 27. Place the pan back in the oven and bake for another 30 minutes.
  28. 28. Finely chop fresh basil.
  29. 29. Sprinkle the basil over the finished dish.
  30. 30. Serve the guinea fowl hot.

Nutrition per serving