Ingredients
Recipe for 4 people.
 4 guinea fowl supreme |
 300 g of carrots |
 200 g of Brussels sprouts |
 400 g of small potatoes |
 800 g of spinach |
 150 g of Paris mushrooms |
Utensils
 Frying pan |
 Chef’s knife |
 Salad bowl |
 Serving plate |
 Cutting board |
 Wooden spoon |
 Oven dish |
 Spatula |
 Measuring cup |
 Timer |
Preparation Step by Step
Preparation time: 20 minutes
Cooking time: 40 minutes
Rest time: 10 minutes
Total cooking time: 50 minutes
STEP 1: Peel and finely slice an onion, then set aside for cooking.
STEP 2: Wash the leeks thoroughly, then cut them into thin slices to mix with the vegetables.
STEP 3: In a frying pan, heat a little oil and add the sliced onion until it is translucent.
STEP 4: Incorporate the leeks, along with the diced carrots and zucchini, then sauté everything.
STEP 5: Add the guinea fowl supremes to the pan and brown them on each side for a nice color.
STEP 6: Add a little water and let everything simmer for about 30 minutes over low heat, covering the pan.
STEP 7: Check the cooking of the guinea fowl and season with salt and pepper to taste.
STEP 8: Once cooking is complete, remove the pan from the heat and let it rest for a few minutes before serving.
Preparing a guinea fowl supreme with seasonal vegetables is both an enriching and tasty experience. The blend of flavors, textures, and colors of fresh vegetables, carefully transformed, enhances the tenderness of the guinea fowl and adds a touch of lightness to your meal. The varied combinations, like the crunchy carrots, fragrant spinach, or Paris mushrooms, add a visual dimension while preserving nutritional benefits.
This dish highlights respect for the seasons, thus encouraging the consumption of fresh and local products. By integrating a well-chosen accompaniment, each bite becomes a celebration of authentic flavors and a true tribute to nature.
