Цесарка тушеная с чесноком и петрушкой


1.5 tbsp olive oil
1 large Guinea fowl
1 onion diced
1 carrot diced
2 sticks of celery diced
1 Bay leaf
A small bunch of parsley tied in a bundle
4 garlic cloves, peeled and sliced
100 ml dry sherry
500 ml chicken broth
150 g Puy lentils
A little lemon juice to taste
Sea salt and freshly ground black pepper


1. Preheat the oven to 180°C.
2. Put a large pan with lid on medium heat and add 1 tablespoon of olive oil. Season the fowl with salt and pepper, and when oil is hot, place breast down in the pan. Leave for 3-4 minutes, then flip and continue to fry until Golden brown. Remove and place to one side.
3. Add the remaining olive oil, onion, carrots, celery, Bay leaf and parsley with a pinch of salt and pepper. Stir, cover and cook for 6-8 minutes, until the onions are soft. Remove the lid, add the garlic and cook for another 1-2 minutes, until fragrant and soft.
4. Add the sherry to degradirovali the pan, scrape the bits from the bottom, and let simmer a couple of minutes.
5. Add the chicken stock, the lentils and stir, then put the fowl Breasts up back into the pan pressing it down into the lentils to the liquid and lentils has risen around birds.
6. Cover with a lid and put in preheated oven for 50 minutes. Remove the lid and stir the lentils, then place in oven and cook for another 10 minutes.
7. Remove from the oven and remove the Guinea fowl from the pan. Place on a Board to rest for 5 minutes.
8. To the lentils add a bit of lemon juice, salt, pepper, and try to check the seasoning. Remove parsley stalks and Bay leaf.
9. Slice the leaves of fresh parsley, add to dish and stir.
10. Have the fowl and put it back in the pan (you can serve it right there). Very tasty with vegetables and herbs .

Bon appétit!


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