Guinea fowl with herbs, tomatoes and small vegetable

Ingredients for Guinea fowl with herbs, tomatoes and small vegetable

Instructions for Guinea fowl with herbs, tomatoes and small vegetable

To prepare the Guinea fowl with herbs, tomatoes and small vegetable recipe, please follow these instructions:

Pearl chicken breasts sprinkled with thyme leaves and Brown in olive oil 4-5 minutes in a frying pan. Rest in a warm place for 10 minutes before carving.

Sauce: Thyme, garlic, shallots and parsley sprigs Sauté in olive oil. Add quartered tomatoes and basil and sauté again. Then add the tomato paste and sauté.

First, add the balsamic vinegar and cook in, then add the white wine and cook in again. Finally, add the chicken stock and Brown Fund, Cook into a suitable consistency and season with salt and pepper. The sauce is sieved through the sieve when it's finished.

Garnish: the carved vegetables are blanched briefly in lightly salted water with a drop of oil. Served on plates with the breast in slices, surrounded by the carved vegetables and sauce, with the small peeled potatoes.

Sprinkled just before serving a little finely chopped herbs.

Tips:
300gr. Carved vegetables garnish/roots: A mixture of URf.eks. carrot, celery, scallion, courget, Pearl onions, peas and tomato freed for skins and cores. 1 kg. Small peeled potatoes Miscellaneous herbs