photo: maria-kitchen.livejournal.com Guinea fowl with lentils and bacon

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.
Ingredients


Ingredients

  • Guinea fowl
    1 pcs
  • French lentil
    100 g
  • Bacon
    100 g
  • Onion
    1 pcs
  • Carrot
    1 pcs
  • Celery
    1 pcs
  • Sherry vinega
    100 ml
  • Chicken broth
    100 ml
  • Mustard
    1 tbsp
  • Vegetable oil
    - to taste
  • Salt
    - to taste
  • Sour cream
    100 g
  • Tarragon
    - to taste
  • Lemon juice
    - to taste



Steps

  • 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.
  • 2. Clean and slice onions, carrots and celery. Slice bacon into medium-sized pieces as well.
  • 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.
  • 4. Then add lentils. Pour broth and Sherry in. Place the fowl on the top.
  • 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.
  • 6. 10 minutes before the readiness remove the lid to brown the fowl additionally.
  • 7. Mix the prepared lentils with mustard.
  • 8. Separately mix the sour cream with tarragon and a small amount of lemon juice. Serve as a sauce for poultry.




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