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🍽️ Guinea fowl with sweet lemon zest and olive oil marinade

554 kcal · 30 min · 4 servings

Ingredients

• 1 guinea fowl (approx. 1,2 kg)
• 1 lemon (juice)
• olive oil
• 1 handful thyme
• pepper (from the mill)
• 1 carrot
• 1 stalk celery
• 1 onion
• 1 zucchini
• 2 tbsp candied lemon zest
• salt
• pepper (from the mill)
• 100 ml dry white wine
• 400 ml poultry broth

Instructions

1. 1. Rinse the guinea fowl under cold water.
2. 2. Pat the meat dry with a kitchen towel.
3. 3. Cut the guinea fowl into four equal pieces.
4. 4. Whisk the lemon juice with 4 to 5 tablespoons of olive oil in a small bowl.
5. 5. Rub the guinea fowl pieces all over with the marinade.
6. 6. Add a few sprigs of fresh thyme to the marinade.
7. 7. Season the meat with freshly ground pepper.
8. 8. Cover the bowl and place it in the refrigerator for approx. 2 hours.
9. 9. Preheat the oven to 180°C.
10. 10. Select the heating mode for top and bottom heat.
11. 11. Wash the carrot, celery, onion, and zucchini thoroughly.
12. 12. Peel or clean the vegetables if necessary.
13. 13. Cut all the vegetables into small cubes.
14. 14. Dice the candied lemon into small pieces as well.
15. 15. Take the guinea fowl pieces out of the marinade.
16. 16. Heat a little oil in a casserole dish.
17. 17. Sear the guinea fowl pieces briefly on all sides.
18. 18. Season the meat with salt and pepper.
19. 19. Remove the seared meat from the casserole dish and set it aside.
20. 20. Sauté the prepared vegetables in the pan drippings.
21. 21. Deglaze the vegetables with the wine.
22. 22. Add the remaining thyme to the vegetables.
23. 23. Pour in some broth.
24. 24. Place the guinea fowl pieces on top of the vegetables with the skin side facing up.
25. 25. Braise the guinea fowl in the oven for approx. 30 minutes.
26. 26. Add more broth if necessary.
27. 27. Pour the sauce over the poultry occasionally.
28. 28. Add the lemon zest to the casserole dish in the last approx. 10 minutes.
29. 29. Stir a little of the olive oil marinade into the sauce at the end.
30. 30. Season the sauce with salt and pepper to taste.
31. 31. Serve the dish warm.

Nutrition per serving

• kcal: 554
• Protein: 58 g · Fett/Fat: 31 g · Carbs: 5 g