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Guinea fowl legs, chanterelles, chestnuts, chervil root
Preparation time :
30 minutes
Difficulty : Easy
Cooking time : 30 minutes
Cooking cost : Affordable
Difficulty : Easy
Cooking time : 30 minutes
Cooking cost : Affordable
Ingredients
Serves 2:
- 2 guinea fowl legs
- about 15 chervil plants
- 100 g chanterelles
- about 20 chestnuts
- butter
- salt
- freshly ground pepper
Preparation
- Remove the first skin from the chestnuts.
- Cook them in a pan of boiling water for 15 to 20 minutes.
- Drain them, then remove the second skin. Set aside.
- Scrape the chervil. Wash them.
- Cook them in a pan, covered, for about 15 minutes, with 20 cl of water and a knob of butter.
- Prick with a knife to check the cooking and set aside.
- Sort the chanterelles to remove any impurities.
- Rinse them very quickly under water and drain them well.
- Steam them for 8 to 10 minutes. Set aside.
- Heat a good knob of butter in a frying pan over medium heat.
- Fry the guinea fowl legs on both sides for 7 to 8 minutes, basting with the butter as they cook.
- Season with salt and pepper and remove from the heat.
- In the same pan, add the chestnuts, chanterelles and chervil and fry for a few minutes, stirring well so that the meat juices coat the vegetables.
- Season with salt and pepper.
- Arrange the guinea fowl and vegetables on a warm serving plate. Serve hot.
Suggestion:
- For an even more delicious recipe, replace the chanterelles with girolles.
- Tuberous chervil is an exceptional dish: this small root vegetable has a taste similar to that of potatoes, with notes of chestnuts. It can be found on the shelves at the end of the year.
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Blog Nanie Cuisine :www.naniecuisine.com |
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