ingredients

1 guinea fowl of 1.5 kg
3 fennel bulbs
1 head of garlic
2 lemons in brine
150 g of purple olives (or black Nyons)
1 tbsp. to c. of 4-spices
1 tbsp. to c. mignonnette
1 tbsp. to s. brown sugar
1 tbsp. to s. olive oil

Equipment

1 large oven dish
1 large aluminum foil
1 bowl

Steps

Step 1

1 h 20 before serving: Preheat oven to 200 ° C (tea 6). Cut the fennel into quarters. Separate the garlic cloves. Mingle fennel, garlic and oil in the oven dish with 2 dl of hot water, salt, close with the aluminum, bake 30 min.

2nd step

During this time: mix in the sugar bowl, 4-spices, mignonnette, lemons in small dice, 1 dl of water. Break up the guinea fowl.

Step 3

40 min before serving: put the guinea fowl on the fennel, skin up. Divide the contents of the bowl, re-cover 30 minutes without covering. Watch out: if necessary, add a little water. Add the olives in the juice, cook 10 min.

tips

Guinea fowl. Farmer Label Rouge for a tender flesh, a gamey aroma that the recipe will highlight. Rich in protein (22%), low fat, it provides only 110-135 kcal / 100 g (the chicken: 150).

Red wine. A cairanne (AOC Côtes-du-Rhône Villages): cuvée Les Chabriles 2006 from the Brusset estate. Nose of black fruit nuance of spice, ripe mouth to point, ample, supple with a fresh tip, serve it at 14-16 ° C with game birds, meats in sauce, black pudding ... 11,50 € port : Dom. Brusset, 84290 Cairanne. 04 90 30 82 16 and www.domainebrusset.fr