Tuscan-style guinea fowl with rosemary
8 servings
80 minutes
Tuscan guinea fowl with rosemary is an exquisite dish that combines the tenderness of guinea fowl meat, the aroma of fresh rosemary, and the refined depth of white wine. Inspired by Tuscan cuisine, this recipe brings Mediterranean notes into Russian tradition. The sautéed guinea fowl thighs acquire an appetizing golden crust and are then braised in a rich sauce with wine, broth, and shallots. Rosemary leaves add a sophisticated herbal aroma to the dish while complementing the creamy texture of the sauce. This dish is perfect for a cozy family dinner, especially accompanied by rice or rustic bread that will soak up the rich juices and enhance the flavor. Tuscan guinea fowl is not just food; it's a little journey to sunny Tuscany through taste and aromas.
1
Crush and peel the garlic. Peel the shallot and slice it into thin half rings. Remove the stems from the rosemary (they are not needed) and finely chop the leaves.
- Garlic: 6 cloves
- Shallot: 3 pieces
- Rosemary: 4 sprigs
2
Pat the guinea fowl thighs dry with paper towels, season with salt and pepper. In a large heavy-bottomed skillet, heat 2-3 tablespoons of olive oil. Add garlic and half of the thighs. Sauté over medium heat until golden brown on both sides. Remove the thighs and garlic and place them in a deep baking dish with a lid.
- Boneless guinea fowl thigh fillet: 14 pieces
- Garlic: 6 cloves
- Extra virgin olive oil: to taste
- Salt: to taste
- Freshly ground black pepper: to taste
3
If necessary, add a little more olive oil to the pan, add the remaining garlic and guinea fowl, fry in the same way and transfer to a dish.
- Boneless guinea fowl thigh fillet: 14 pieces
- Garlic: 6 cloves
- Extra virgin olive oil: to taste
4
Pour vinegar into the pan and evaporate almost completely. Add butter, shallots, and rosemary, sauté over medium heat, stirring for 2 minutes. Add flour, sauté, stirring for another minute.
- White wine vinegar: 3 tablespoons
- Butter: 80 g
- Shallot: 3 pieces
- Rosemary: 4 sprigs
- Wheat flour: 2.5 tablespoons
5
Pour in the wine, stir to avoid lumps, cook on high heat for 1 minute. Add the broth, stir thoroughly again, bring to a boil, and season with salt and pepper.
- Dry white wine: 200 ml
- Beef stock: 400 ml
- Salt: to taste
- Freshly ground black pepper: to taste
6
Pour liquid over the guinea fowl, cover the dish with a lid, and place it in a preheated oven at 180°C for 1 hour.
- Boneless guinea fowl thigh fillet: 14 pieces