Guinea fowl with oyster mushrooms and potatoes

Ingredients

For 1 serving

• Guinea fowl160 g
• Oyster mushrooms150 g
• Potatoes160 g
• Garlic1 clove
• Thymeto taste
• Chicken broth100 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – December

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Peel the potatoes and cut them into roughly 3 cm chunks; wipe the oyster mushrooms with a damp cloth, remove the tough base and tear them into strips; crush the garlic clove.
2. Heat half the oil in a casserole over medium-high heat with the thyme and brown the guinea fowl for 8 minutes, until golden on all sides.
3. Add the potatoes, the chicken stock and a pinch of salt, cover and cook over low heat for 25 minutes, until the potatoes are tender.
4. Meanwhile heat the remaining oil with the garlic in a frying pan over high heat and sauté the mushrooms for 6 minutes, until golden and their liquid has evaporated; season with salt and pepper and remove the garlic.
5. Add the mushrooms to the guinea fowl and cook together uncovered for 5 minutes, until the liquid has reduced, then serve.