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GUINEA FOWL AT THE BRANDY
Guinea fowl at the Brandy

Ingredients for 4 people

½ guinea fowl in pieces
½ clove of garlic without the soul
½ onion
1 small bunch of parsley
10 black olives
3 tablespoons of extra virgin olive oil
½ glass of Brandy
½ glass of broth
salt
pepper
Difficulty
Times

90 minutes

Cost
  1. Brown over a low heat in a pan with the oil, the onion cut into thin slices, the parsley with the finely chopped garlic and the chopped olives coarsely
  2. As soon as you see that the onion begins to sweat (about 10 minutes later) add the broken guinea fowl
  3. Turn it occasionally so that the browning is uniform
  4. After about half an hour, turn up the heat and sprinkle with the brandy
  5. As soon as the liqueur has evaporated add the stock and continue cooking for another hour
  6. Serve the meat with baked golden potatoes.
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