Chicken Guinea fowl with potatoes and rosemary
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Here is another recipe for cooking Guinea fowl. Recipe from the culinary magazine "La Cucina". Very elegant and very easy to prepare dish.
Ingredients for Chicken Guinea fowl with potatoes and rosemary
Step by step instruction of cooking Chicken Guinea fowl with potatoes and rosemary
Peel the potatoes, wash it and cut into slices (you can also into slices, as you like!). Peel your garlic cloves. Take 1 clove of garlic, slightly crush it. In a pan pour 2 tbsp. of vegetable oil, put the clove of crushed garlic, leave for 5 minutes on low heat. Pull out the garlic, it is no longer needed. Make a strong fire and fry from all sides of the legs of the Guinea fowl 4-5 minutes.
Pull the meat from the pan, put the chicken on a plate covered with a paper towel (to "clean" the excess oil ).
On the same pan put the potatoes, 4 sprigs of rosemary, the remaining 3 cloves of garlic. "Podrumyanim" potatoes.