GUINEA FOWL

PREPARATION 30MIN

SERVES 3 SERVINGS

NIVEL EASY

INGREDIENTS

Villa Germânia guinea fowl

• 100g butter

• Garlic to taste

• Thyme to taste

• Salt to taste

• Black pepper to taste


PREPARATION METHOD

Start by carefully deboning the Galinha D'Angola. Season the skin side with salt and pepper.

Preheat the frying pan, add a drizzle of olive oil and fry the chicken skin side down. Season the meat side with salt and pepper. When the skin is golden and crispy, turn it over to brown the meat side. Add the butter, garlic cloves and thyme and drizzle over the skin while the meat side fries. Remove when the whole bird is golden and leave to rest before serving.

To accompany the dish, I prepared a classic homemade macaroon with that childhood taste.


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