Baked guinea fowl
Baked guinea fowl is among the most popular second courses for Christmas parties and family lunches. Simple to prepare, it is excellent with potatoes.
Ingredients
- Whole guinea fowl – 1 kg
- Dry white wine – 1 glass
- Vegetable broth – to taste
- Thyme – 4 sprigs
- Rosemary – 2 sprigs
- Sage – 4 leaves
- Garlic – 4 cloves
- Extra virgin olive oil – to taste
- Fine salt – to taste
- Pepper – to taste
- Potatoes (optional) – 1 kg
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