Pintadeau rôti aux poivrons braisés

Name: Pintadeau rôti aux poivrons braisés (Roast guinea fowl with braised peppers)
Yield: For 6
Cuisine: French
Ingredients: Salt and freshly ground black pepper; 1 onion, sliced; 6 preserved piquillo peppers, roughly chopped; A good handful of black olives; Salt and freshly ground black pepper; 2 garlic cloves, crushed; Juice and large strips of zest of 1 orange; Olive oil; 4 peppers, a mix of colours, deseeded and cut into strips; 1 guinea fowl, around 1.5 kg

Roast guinea fowl with braised peppers

Preparation info

For
6

Difficulty
Easy

Appears in

Nobody Does it Better

By Trish Deseine

Published 2007

About

Guinea fowl has a gamey taste that stands up well to highly flavoured accompaniments. This is a tremendously easy recipe. The guinea fowl can be replaced by chicken or poussin.

Ingredients

1 guinea fowl, around 1.5 kg
2 garlic cloves, crushed
Juice and large

Europe
France
Main course
Gluten-free
Mediterranean

Method

Preheat the oven to 190°C/375°F/gas mark 5.

Rub the guinea fowl all over with one of the garlic cloves and half the orange zest, then put them inside the bird. Spread some olive oil over its skin and lightly season with salt.