Guinea Fowl Fricassee with Monbazillac is elaborated with guinea fowl legs fried, accompanied by mushrooms from Paris, in a sauce with cream and white wine from Monbazillac.

Guinea Fowl Fricassee with Monbazillac : this dish, simmered for a long time, restores all the aromas of the excellent cuisine of the Périgord. Find the good taste of local dishes.

Browned guinea fowl legs
Mushrooms of Paris
Monbazillac cream and white wine sauce

There guinea fowl fricassee with Monbazillac is a dish of French cuisine which is appreciated for its subtle flavor and tender texture. This dish is prepared with pieces of guinea fowl, which are simmered in Monbazillac, a sweet white wine produced in the South-West region of France. To prepare this delicious fricassee, the pieces of fowl are first seared in hot oil until golden brown on all sides. They are then simmered with onions, mushrooms and aromatic herbs in Monbazillac to create a smooth and tasty sauce.

There guinea fowl fricassee with Monbazillac is often served with roasted potatoes and seasonal vegetables to complete the meal.

Composition: guinea fowl meat 47% origin France, mushroom from Paris 8%. (Sauce: veal broth, Monbazillac white wine 6%, liquid cream (milk), onion, modified starch, salt, Madeira, corn flour, Sherry vinegar, wheat flour wheat (gluten), garlic, spices)

There Guinea Fowl fricassee with Monbazillac, a local dish selected by My Local Delicatessen

Nutritional values per 100g