Guinea fowl with mushrooms
Special recipe with Double Enghien blonde
French cuisine / Season : throughout the year
Category : Main course, Poultry
40cl Double Enghien Blonde
1 farm-reared guinea fowl
500 g blond mushrooms
100 g chanterelles
2 cloves of garlic
12 average-sized potatoes
pepper, salt and herbes de Provence
1 / Clean all the mushrooms under running water and drain.
2 / Peel and finely dice the shallots. Peel the garlic. Carefully rinse the potatoes but do not peel them.
3 / Place the guinea fowl in a large earthenware or cast-iron casserole. Add the shallots, mushrooms, garlic, salt, herbes de Provence and pepper. Add the beer.
4 / Arrange the chanterelles and potatoes in the casserole. Put the lid on and heat for two hours in the oven at 200°C. Do not pre-heat the oven before the casserole goes in.
5 / Carve the guinea fowl and arrange on a dish. In the meantime, thicken the sauce on a high flame until it is creamy. Pour into a sauce jug and serve.