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Butterperlhuhn in casserole with mushrooms and parsley Recipe

Butterperlhuhn in casserole with mushrooms and parsley

Recipe Ingredients for Butterperlhuhn in casserole with mushrooms and parsley

AmountIngredient
1st large French guinea fowl 8th Porcini mushrooms (frozen or dried)
180 grams Butter
8th Garlic cloves with skin 2 tbsp
chopped parsley 1 / 2
crushed garlic clove 1 tsp
chopped shallot 5 tbsp
Peanut oil something
Salt & freshly ground pepper 8th small potatoes

Butterperlhuhn in casserole with mushrooms and parsley Recipe Directions

Separate heads and stems of four mushrooms (keep the most beautiful mushrooms for later) and cut into small dice separately. The heads aside. The stems in 10 g of butter sauté 2 minutes.

100g butter until soft dough is well supple. The raw and fried porcini cubes, parsley, crushed garlic and half the shallot add. Add salt and pepper.

To remove the skin, fingers, dip in peanut oil. The work should be done very carefully, but it is not difficult. The butter mixture, mushrooms and parsley spread evenly under the skin on the chicken. Then tie the legs with a food thread to the fuselage.

A little oil in a Dutch oven, put into the guinea fowl. The rest of butter to it. About 55 to 60 minutes at 180 ° C in a convection oven (preheat oven!) Let simmer. 15 minutes before end of cooking, insert the garlic cloves with skin, before the last 5 minutes, finally, the remaining 4 whole mushrooms.

Sauté in a pan, small potatoes and garnish before serving to the guinea fowl.


 

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