Guinea fowl thighs with potatoes and rosemary
4 servings
40 minutes
Guinea fowl thighs with potatoes and rosemary is a refined dish of European cuisine where the juicy meat of guinea fowl combines with aromatic potatoes and fresh rosemary. The guinea fowl, a bird with a delicate flavor, is boiled in salted water and then roasted on the barbecue, acquiring a golden crust and rich aroma. Mini potatoes cooked 'in their skins' absorb the flavors of olive oil, salt, and black pepper, creating a harmonious complement to the meat. Rosemary adds notes of freshness and light spiciness while bay leaves enhance the depth of flavor. This dish is perfect for leisurely summer evenings outdoors, accompanied by a glass of white wine and pleasant conversation. Its simplicity in preparation and richness of flavor make it an excellent choice for gourmets who appreciate natural ingredients and authentic European recipes.
1
You will need chicken thighs with skin and bone. Boil water in a large saucepan, add a little salt, add the chicken thighs, and bring to a boil over high heat. Reduce the heat, skim off the foam, and cook for 10 minutes. Drain in a colander, drizzle the thighs with olive oil, season with salt and pepper, and mix.
- Guinea fowl thighs: 1 kg
- Olive oil: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
2
Simultaneously with the guinea fowl, cook whole potatoes 'in their jackets' in another pot, having washed them well with a brush beforehand. After boiling the water, cook for 10 minutes, then drain in a colander, drizzle with olive oil, season with salt and pepper, and mix.
- Mini Potatoes: 1 kg
- Olive oil: 1 tablespoon
- Salt: to taste
- Freshly ground black pepper: to taste
3
Light the coals in the barbecue — they should burn down and be covered with 'gray' ash by the time the guinea fowl and potatoes are ready. Place the guinea fowl and potatoes, mixing them, in a fireproof dish (can be in a disposable aluminum one). Sprinkle with rosemary leaves.
- Guinea fowl thighs: 1 kg
- Mini Potatoes: 1 kg
- Rosemary: 1 bunch
4
Place the form on the barbecue grill, cover with a lid, and cook over medium heat until the meat and potatoes are fully cooked and browned. Flip once. Serve very hot.
- Guinea fowl thighs: 1 kg
- Mini Potatoes: 1 kg