Grill roast Guinea fowl with ragout of celery
MainsCook time: 0 min.
Servings: 2 portion(s)
Servings: 2 portion(s)
Ingredients for Grill roast Guinea fowl with ragout of celery
| Fresh thyme | ||
| Olive oil | ||
| Pepper | ||
| Salt | ||
| 2 | Perlehøne breasts (or chicken breasts) | |
| 4 | stems | Leaf celery |
| 4 | dl | Vegetable broth |
| 6-8 | Large peeled Pearl onions |
Instructions for Grill roast Guinea fowl with ragout of celery
To prepare the Grill roast Guinea fowl with ragout of celery recipe, please follow these instructions:
Increased perlehøne the breasts first on the skin side. Turn them and add the Pearl onions and average celery. Add the thyme and broth. Simmer 15 minutes. Season with salt and pepper and serve, if desired. with boiled potatoes or rice.
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