Ingredients

Steps

• Brown the guinea fowl legs and breasts in a hot pan with olive oil.
• Soften leeks, carrot, celery, thyme, and garlic in a saucepan with olive oil.
• Add guinea fowl to the vegetables and pour in the white wine.
• Roast the saucepan contents in the oven at 160°C for 15 minutes.
• Fry halved onion in butter until lightly colored.
• Add chicken stock, cover with foil, and roast at 180°C for 20 minutes.
• Simmer peas in stock with butter, tarragon, chervil, and seasoning, then blend into a purée.
• Remove onion centers, fill with pea purée, and serve with the guinea fowl.