Guinea fowl legs Basquaise recipe

Guinea fowl legs Basquaise recipe

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Preparation tip: Reheat over low heat and serve hot, accompanied by steamed or sautéed potatoes.

Ingredients: Guinea fowl legs 30%, dry country ham, vegetables (green and red peppers 10%, crushed tomatoes, tomato puree), AOC white wine 12%, garlic, armagnac, salt, pepper

Guinea fowl

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