Guinea fowl escabeche with thyme

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.

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.

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.

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.

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.

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.

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.

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.