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Guinea Fowl Cooked with Riesling and Chanterelles

Guinea fowl cooked in butter with a creamy Riesling sauce, chanterelle mushrooms, baby onions, broccoli, and fresh tarragon.

DinnerGourmetFrenchGuinea FowlChanterellesRiesling
Estimated Nutrition
Calories
1110.2
kcal / serving
4440.8 kcal total
Carbs
11.1g
per serving
44.2 g total
Fat
74.6g
per serving
298.5 g total
Protein
83.1g
per serving
332.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy
130
g
Butter
some used for clarification
300
ml
Double Cream
Fruits
0.5
piece
Lemon Juice
juice of half a lemon
Liquids
500
ml
Riesling White Wine
300
ml
Chicken Stock
Meat
1.6
kg
Guinea Fowl
cut into 8 pieces, carcass and neck reserved
NutsSeeds
2
sprig
Thyme
fresh
2
piece
Bay Leaf
2
sprig
Tarragon
leaves and stalks separated
1
piece
Salt
to taste
1
piece
Black Pepper
freshly ground, to taste
Vegetables
12
piece
White Onion
baby
300
g
Tenderstem Broccoli
spears, trimmed
200
g
Chanterelle
stalks trimmed and wiped clean
3
piece
Shallot
thinly sliced

Method

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