Ingredients
Recipe for 4 people.
 4 guinea fowl breasts |
 300 g of carrots |
 200 g of Brussels sprouts |
 400 g of small potatoes |
 800 g of spinach |
 150 g of button mushrooms |
Utensils
 Frying pan |
 Chef’s knife |
 Mixing 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 chop an onion, then set it aside for cooking.
STEP 2: Thoroughly wash leeks, then cut them into thin slices to add to the vegetables.
STEP 3: In a frying pan, heat a little oil and add the chopped onion until it becomes translucent.
STEP 4: Incorporate the leeks, as well as the diced carrots and zucchini, then sauté everything.
STEP 5: Add the guinea fowl breasts to the pan and brown them on each side to achieve a nice color.
STEP 6: Add a little water and let everything simmer for about 30 minutes on low heat, covering the pan.
STEP 7: Check the cooking of the guinea fowl and season with salt and pepper to your taste.
STEP 8: Once cooking is done, remove the pan from heat and let it rest for a few minutes before serving.
Preparing a guinea fowl breast with seasonal vegetables is both a rewarding and flavorful 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, such as crunchy carrots, fragrant spinach, or button mushrooms, contribute a visual dimension while preserving nutritional benefits.
This dish highlights the respect for seasons, thus encouraging the consumption of fresh, local products. By incorporating a well-chosen accompaniment, each bite becomes a celebration of authentic flavors and a true tribute to nature.
