Guinea fowl with lentils and bacon.


1 medium guinea fowl
100 g of French lentils
100g bacon
1 onion
1 carrot
1 stick celery
100 ml sherry
about 200 mL chicken broth
1 tbsp mustard
vegetable oil
salt pepper

Besides that:
100 g sour cream
some fresh tarragon (finely chopped)
lemon juice

Cooking method:      
In a skillet, or the pot heat the vegetable oil. Guinea fowl with salt and pepper. Fry the bird on all sides over medium heat until golden brown.
Onions, carrots and celery cleaned, cut. Bacon also cut into medium-sized.
Put the guinea fowl on a plate. In the same pan, add the bacon. Fry until golden brown. Add vegetables. Cook for about 10 minutes on low heat.
Then add the lentils. Pour the broth and sherry. On top place the guinea fowl.
Cover and place in preheated oven to 180 degrees. Bake for about 1 hour, stirring periodically lentils.
For 10 minutes until cooked cover can be removed and guinea fowl to further browned.
Cooked lentils mixed with mustard.
Separately, mix sour cream with estranom and a little lemon juice. Register as a sauce for poultry.
Better to use utensils suitable for cooking on the stove and oven. It fry, and it is baked. But you can also fry in a pan first, and then shift all in a baking dish.

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