Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez

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

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Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez, moyen

Guinea fowl leg with mushrooms and hasselback potatoes by Corentin Rochez
  • Level of difficulty : moyen
  • Cooking time :
    15 minutes

Ingredients

  • Guinea fowl thighs
  • Potatoes
  • Mushrooms
  • Double cream (40%)
  • Butter
  • Oil
  • Thyme
  • Bay
  • Salt
  • Pepper

Method

  1. Wash the potatoes (don’t peel them) and finely slice the mushrooms.
  2. Remove the skin from the guinea fowl.
  3. Finely slice the potatoes width-wise, being careful not to cut all the way through.
  4. Oil an oven tray, place the potatoes on it and sprinkle with thyme, bay, salt and pepper. Bake at 180°C.
  5. 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.
  6. Season the guinea fowl with salt and pepper and pan-fry in butter.
  7. Serve.

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