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Guinea fowl with mushrooms

for 4 persons

Een recept met Double Enghien Blonde van Nicole Darchambeau. Het aroma is licht fruitig en kruidig met florale impressies en toetsen van mout. De smaak is lichtbitter, ook in de afdronk wanneer deze overgaat in pompelmoes en hop. Een bier met voldoende body. 
Opdienen met een Double Enghien Blonde op 4 tot 8°C.

Ingredients

40cl Double Enghien Blonde
1 farm-reared guinea fowl
4 shallots
500 g blond mushrooms
100 g chanterelles
2 cloves of garlic
10cl cream
12 average-sized potatoes
pepper, salt and herbes de Provence

Steps

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.