Guinea fowl with green beans, cherry tomatoes and bread

Ingredients

For 1 serving

• Guinea fowl150 g
• Green beans150 g
• Cherry tomatoes150 g
• Garlic1 clove
• Basilto taste
• Bread60 g
• Extra virgin olive oil8 g
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Pat the guinea fowl pieces dry and season with salt; peel and crush the garlic; wash and halve the cherry tomatoes; top and tail the green beans, wash them and halve them if long.
2. Heat the oil in a casserole over medium-high heat with the garlic and brown the guinea fowl for 8 minutes, turning, until golden on all sides.
3. Add the cherry tomatoes and a ladleful of water, season with salt, cover and cook over low heat for 20 minutes, until the tomatoes have broken down.
4. Add the green beans and cook covered for another 15 minutes, until tender and the meat comes off the bone; if the sauce dries out, add a splash of water.
5. Remove the garlic, finish with torn basil off the heat and serve with the bread.