Recipes

For 4 people, Preparation: 20 minutes - Cooking: 1h40

INGREDIENTS: 1 guinea fowl of about 1.2 kg, 1 yellow onion, 2 shallots, 1 carrot, 2 sprig of thyme, 300g of mushrooms, 200g of small chanterelles, 250g of yellow oyster mushrooms, 40g of butter, 30cl of white wine, 50cl of full-bodied chicken stock, 5cl of olive oil, Salt, Pepper

Peel and chop the onion and shallots. Cut the guinea fowl into 8 pieces. Season the pieces and put them in a sautoir on high heat in olive oil. Turn the heat down, add the shallots and chopped onion, melt for 5 minutes over medium heat, mixing. Increase the heat, pour the white wine, boil it 5 min. Add the chicken stock, thyme, carrot, salt and pepper. Bring to the boil, cover the sautoir, let simmer 1h15 on medium heat

Wash the mushrooms, cut the Paris mushrooms into quarters. Cook the mushrooms of Paris 5 min on high heat in a frying pan with 20g of butter, salt and pepper. In another pan, cook the yellow mushrooms and chanterelles 3 to 4 min on high heat in the remaining butter, salt, pepper, mix all the mushrooms. After 1h15 of cooking the guinea fowl, add the mushrooms in the saltire, faults cook all 6 to 10 min on low heat and serve.