Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez
Phileas
Discover this delicious Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez recipe.
Traditional
Française
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.
