Poached guinea fowl with morels
For a gourmet meal or for special occasions, we recommend you to prepare a guinea fowl with morels.
1. The day before, heat 2 liters of water in a saucepan. Put the dried mushrooms in a bowl and pour the hot water over. Let soak overnight. The next day, place the guinea fowl in a large pot. Cover with cold water. Boil for 2 minutes. Drain the meat. Rinse under cold water then drain again. Drain the mushrooms. Peel and slice the carrots. Wash and slice the leek. Wash the celery stalk.
2. Rub the chicken with half a lemon. Brown in pan with butter. Sprinkle with flour. Pour the poultry stock. Add the sliced carrots, leek, celery, onions and bouquet garni. Salt and pepper. Bring to a boil and skim. Cook for 1 hour. Remove the guinea fowl and carrots from the pot. Keep warm. Carve the meat. Strain the cooking broth. Pour it back into the pot and let reduce.
3. Add the yellow wine, cream, morels and poultry pieces. Continue cooking for 20 minutes. Divide the mixture into the dishes and season with pepper.
Photo credit: Sucré Salé
