Guinea fowl with olives
Instructions
Clean the faraona, wash it, put in salt, pepper, a sprig of thyme and marjoram, 1/3 of the olives pitted, sew the opening.
Related la faraona, let Brown in a little olive oil, add salt, place in a pan a little thyme and Marjoram.
Cook covered for about two hours.
A quarter of an hour before removing it from the fire, add the rest of the olives, sprinkle with wine, have evaporated.
Cut into quarters the faraona, put it on a serving dish, contornatela with olives and serve.
Ingredients and dosing for 4 persons
- 1 guineafowl
- Olive oil
- Thyme
- Marjoram
- Pepper
- 1 dram of dry white wine
- Salt
- 300 g of green olives