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🍝 Guinea Hen Thighs with Pasta and Fresh Herb Sauce

685 kcal · 30 min · 4 servings

Ingredients

• 4 Partridge drumsticks (kitchen-ready, with skin)
• Salt
• Pepper (from the mill)
• 2 tbsp vegetable oil
• 100 ml dry white wine
• 200 ml poultry stock
• 300 g ribbon noodles
• 40 g cold butter
• 1 tsp freshly chopped lemon thyme
• 1 tsp freshly chopped parsley
• 1 tsp freshly chopped sage

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
2. 2. Wash the guinea hen thighs and pat them dry with a kitchen towel.
3. 3. Season the meat with salt and pepper.
4. 4. Heat oil in a hot casserole dish and brown the thighs all over.
5. 5. Deglaze the meat with wine and meat stock.
6. 6. Season the sauce again with salt and pepper.
7. 7. Place the casserole dish in the preheated oven and bake the meat for 25 to 30 minutes.
8. 8. Cook the pasta in boiling salted water until al dente (firm to the bite).
9. 9. Remove the guinea hen thighs from the casserole dish and keep them warm.
10. 10. Bring the roasting juices to a boil again on the stovetop.
11. 11. Remove the pan from the heat and stir in the cold butter flakes until melted.
12. 12. Fold the herbs into the sauce.
13. 13. Taste the sauce again and adjust seasoning if necessary.
14. 14. Drain the pasta.
15. 15. Divide the pasta and guinea hen thighs among the plates.
16. 16. Drizzle the dish with the herb sauce and serve.

Nutrition per serving

• kcal: 685
• Protein: 42 g · Fett/Fat: 28 g · Carbs: 68 g