Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez
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Discover this delicious Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez recipe.
Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez, moyen

- Level of difficulty : moyen
- Cooking time :
15 minutes
Ingredients
- Guinea fowl thighs
- Potatoes
- Mushrooms
- Double cream (40%)
- Butter
- Oil
- Thyme
- Bay
- Salt
- Pepper
Method
- Wash the potatoes (don’t peel them) and finely slice the mushrooms.
- Remove the skin from the guinea fowl.
- Finely slice the potatoes width-wise, being careful not to cut all the way through.
- Oil an oven tray, place the potatoes on it and sprinkle with thyme, bay, salt and pepper. Bake at 180°C.
- Cook the mushrooms in butter then season with salt and pepper. When they’re done, add the cream and reduce to the consistency of a sauce.
- Season the guinea fowl with salt and pepper and pan-fry in butter.
- Serve.