Guinea fowl from the pan with sauerkraut and lentils
What do you need? (4-6 persons)
- 1 guinea fowl, about 1,3 kilo
- 200 grams of bacon
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 250ml white wine
- 300ml water
- 200 grams of dried green lentils
- 500 grams of sauerkraut, natural
- Sprig of flat parsley, 2 bay leaves & sprig of thyme
- 1 full tablespoon fine mustard
- 1 full tablespoon creme fraiche
- Pepper and salt from the mill
What are you going to do?
- Fry the bacon in a sturdy pan.
- When the bacon starts to turn golden brown, add the finely chopped garlic and onion and fry them.
- Put the guinea fowl in and fry it around brown.
- Take out the guinea fowl and put it aside for a while.
- Now put the sauerkraut with the bacon in the pan.
- Pour in the white wine and the water.
- Tie the sprigs of parsley and thyme together with the bay leaves and place them on top of the sauerkraut.
- Now bring everything to the boil.
- Put the guinea fowl back in the pan and cover it with a little sauerkraut.
- Place a lid half on the pan and let the guinea fowl softly simmer for 30 minutes.
- Now rinse the lentils well and put them in the pan with the sauerkraut and guinea fowl.
- Put the lid back on the pan and let the guinea fowl gently simmer for about 30 minutes until it is done. If in doubt, use a meat thermometer for this.
- Take the guinea fowl with the seasoning package carefully out of the pan and put aside for a while.
- Stir in the mustard and creme fraiche.
- Has your sauce been boiled too far? Then add a good splash of water.
- Season the sauerkraut with green lentils & bacon generously with pepper and possibly a little salt.
- Spoon the sauerkraut with the sauce in a large bowl and place the guinea fowl on top. Put some herbs on top of it.
- Serve immediately.
For more delicious recipes with legumes, made by Ellen, look here.