Guinea fowl escabeche with thyme
2 servings
45 minutes
In Mediterranean countries, escabeche is both a marinade and a dish that is usually prepared at night and put in the refrigerator to marinate in a sour sauce based on vinegar or lemon juice, and then taken out in the morning and eaten for breakfast. The brand chef of "Globus Gourmet" prepared guinea fowl escabeche, as expected, in the evening.
1
Sprinkle two chicken breasts weighing 180–220 grams with coarse sea salt and drizzle with olive oil on both sides, or better yet, marinate the breasts in olive oil for half an hour - the skin side should soak well.
- Guinea fowl breast: 2 pieces
- Olive oil: 100 ml
- Sea salt: to taste
2
While the guinea fowl is marinating, chop the vegetables: cut the carrot into large sticks like French fries, and trim the leek leaves, using only the white stem. Cut it diagonally into large pieces about 2 cm thick.
- Carrot: 100 g
- Leek: 100 g
3
Wash the garlic, separate one head into cloves (about 6-8 pieces needed) - it's not necessary to peel them if the skin is not too thick. Cut the second head (also unpeeled) crosswise with a sharp knife, through all the cloves.
- Garlic: 2 heads
4
Remove the guinea fowl breasts from the marinade and grill until partially cooked, turning occasionally. The crust should be ribbed and golden, while the meat should remain slightly undercooked.
- Guinea fowl breast: 2 pieces
5
In heated olive oil in a pan, fry the garlic (both whole and halved) until golden to infuse the oil with aroma. Then add the carrot and cook on low heat, stirring, for two minutes, and then add the chopped leek and fry everything together for another three to four minutes.
- Olive oil: 100 ml
- Garlic: 2 heads
- Carrot: 100 g
- Leek: 100 g
6
Pour white wine over the vegetables and wait for it to partially evaporate. Add broth and let it evaporate a bit as well. Toss in a bay leaf, allspice, and pour in sherry vinegar. Keep on heat for a minute, add a tablespoon of olive oil. Evaporate for another three minutes.
- Dry white wine: 50 ml
- Chicken broth: 50 ml
- Bay leaf: 2 pieces
- Allspice peas: 1 g
- Sherry vinegar: 25 ml
- Olive oil: 100 ml
7
Place the guinea fowl in the pan with the vegetables; after about five minutes, the meat will be ready. Let the dish cool and store it in the refrigerator for at least ten hours — in the same marinade it was cooked in. The longer the bird marinates — one, two, or even three days — the tastier it will become.
- Guinea fowl breast: 2 pieces
8
Serve the escabeche cold, placing the guinea fowl and vegetables on a plate and drizzling with marinade. Garnish the dish with a sprig of thyme and add rings of green pepper for spiciness.
- Thyme: 1 stem
- Chili pepper: 1 piece