Ingredients
Recipe for 4 people.
| 🍗 4 guinea fowl breasts | 🥕 300 g of carrots |
| 🥦 200 g of Brussels sprouts | 🥔 400 g of small potatoes |
| 🌱 800 g of spinach | 🍄 150 g of button mushrooms |
Utensils
| 🍳 Frying pan | 🔪 Chef’s knife |
| 🥣 Mixing bowl | 🍽️ Serving plate |
| 🌿 Cutting board | 🍴 Wooden spoon |
| 🥘 Oven dish | 🔥 Spatula |
| 💧 Measuring cup | 🕒 Timer |
Preparation step by step
Preparation time: 20 minutes
Cooking time: 40 minutes
Rest time: 10 minutes
Total cooking time: 50 minutes
STEP 1: Peel and finely chop an onion, then set it aside for cooking.
STEP 2: Thoroughly wash leeks, then cut them into thin slices to add to the vegetables.
STEP 3: In a frying pan, heat a little oil and add the chopped onion until it becomes translucent.
STEP 4: Incorporate the leeks, as well as the diced carrots and zucchini, then sauté everything.
STEP 5: Add the guinea fowl breasts to the pan and brown them on each side to achieve a nice color.
STEP 6: Add a little water and let everything simmer for about 30 minutes on low heat, covering the pan.
STEP 7: Check the cooking of the guinea fowl and season with salt and pepper to your taste.
STEP 8: Once cooking is done, remove the pan from heat and let it rest for a few minutes before serving.
Preparing a guinea fowl breast with seasonal vegetables is both a rewarding and flavorful experience. The blend of flavors, textures, and colors of fresh vegetables, carefully transformed, enhances the tenderness of the guinea fowl and adds a touch of lightness to your meal. The varied combinations, such as crunchy carrots, fragrant spinach, or button mushrooms, contribute a visual dimension while preserving nutritional benefits.
This dish highlights the respect for seasons, thus encouraging the consumption of fresh, local products. By incorporating a well-chosen accompaniment, each bite becomes a celebration of authentic flavors and a true tribute to nature.
