Guinea Hen with Noodles
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams Guinea fowl breast fillet
- 450 grams Pearl onion
- 20 grams butter
- 1 Tbsp olive oil
- 400 milliliters chicken stock (jarred)
- 150 liters Rice wine
- 1 bay leaf
- 1 sprig rosemary
- thyme (1 each branch)
- Basil (1 each branch)
- ½ untreated Lemon peel (cut into julienne)
- 4 Juniper berries
- lemons (Juice)
- 1 generous pinch ginger
- salt
- freshly ground peppers
- 250 grams Rice noodles
- 1 Tbsp cornstarch
- 150 grams Crème fraiche
Preparation steps
1.
Rinse the guinea fowl, pat dry and cut into bite-size pieces. Peel the onions. In a large pan heat the butter and oil. Add the chicken and onions and saute briefly. Pour in the rice wine and chicken stock.
2.
Add the herbs, juniper berries, ginger, lemon juice and lemon zest to the pan and simmer over low heat for 30 minutes. Season with salt and pepper. In a bowl, stir together the cornstarch and a little cokd water until smooth. Stir the cornstarch mixture into the pan bring to a boil and cook, stirring until lightly thickened, about 1 minute. Stir in the creme fraiche. Cook the rice noodles according to package directions and drain. Serve with the guinea hen.
