Guinea fowl with lentils and bacon
Guinea fowl meat has tender and pleasant taste, therefore, it is worth treating yourself with a practical and healthful recipe of guinea fowl with lentils and bacon.
Meat and poultry recipes
Ingredients
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Guinea fowl1 pcs
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French lentil100 g
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Bacon100 g
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Onion1 pcs
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Carrot1 pcs
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Celery1 pcs
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Sherry vinega100 ml
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Chicken broth100 ml
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Mustard1 tbsp
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Vegetable oil- to taste
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Salt- to taste
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Sour cream100 g
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Tarragon- to taste
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Lemon juice- to taste
Steps
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1. Heat vegetable oil in a saucepan or in a pot. Season the guinea fowl with salt and pepper. Fry the fowl on all sides over medium heat until golden brown.
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2. Clean and slice onions, carrots and celery. Slice bacon into medium-sized pieces as well.
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3. Remove the fowl on a plate. Put the bacon into the same pan. Fry it until golden brown. Add vegetables. Cook it for about 10 minutes on a low heat.
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4. Then add lentils. Pour broth and Sherry in. Place the fowl on the top.
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5. Cover the pot with a lid and put it into a preheated up to 180 degrees oven. Bake for about 1 hour, periodically stirring the lentils.
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6. 10 minutes before the readiness remove the lid to brown the fowl additionally.
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7. Mix the prepared lentils with mustard.
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8. Separately mix the sour cream with tarragon and a small amount of lemon juice. Serve as a sauce for poultry.
