Guinea fowl in wine

Name: guinea fowl in wine
Cook time: 85 min
Total time: 85 min
Yield: 4
Cuisine: French
Ingredients: 1 guinea fowl approx. 900 g; 1 toe garlic; 6 bunch onion; 250 g vomited prunes without seeds; 30 g unsalted butter or margarine; 75 g thin bacon strips; 750 ml Gigondas red wine; 100 ml Red port; 400 ml tap water; 60 ml creme fraiche

Guinea fowl braised in wine, port, prunes, spring onions and bacon strips.

Ingredients

Kitchen Stuff

paper towel

Directions

Divide the guinea fowl with a sharp knife into 8 pieces (legs, wings, breast and back parts).
Cut the garlic finely and the spring onions into thin strips. Cut the plums into pieces.
Heat the butter in a large frying pan. Fry the pieces of guinea fowl on medium-high heat around brown. Sprinkle with salt and pepper.
Meanwhile, fry the bacon strips in a large frying pan in about 3 minutes. Add the spring onion and cook for about 2 minutes.
Add the garlic and stir through. Stir for a dash of the wine and the port through it until a light-bound sauce is formed.
Add the plums, water, pepper and salt. Bring to the boil and pour into the pan with the guinea fowl.
Stew the guinea fowl covered in about 1 hour until done, once in a while. Stir the crème fraîche through the dish. Serve with baby potatoes and green beans.