Narni

Faraona alla Narnese

Ingredients

Faraona alla Narnese

(Guinea fowl, Narni-style)

1 guinea fowl
100 g chicken livers
3 cloves of garlic
1/2 onion
Sage
Rosemary
Lemon
Extra-virgin olive oil
White wine
Salt
Pepper

Preparation
Brown the chicken livers with a small amount of the herbs. Add a glass of white wine, allow to evaporate, and simmer until almost cooked. Remove the chicken livers from the heat, strain, season and finely chop. Split the guinea fowl in two, and place in a large flameproof dish.
Add the oil and other ingredients and cook for about two hours, adding three glasses of white wine, the juice of half a lemon and a little water. Then strain the cooking juices, returning them to the pan for a few minutes to add flavour to the meat. Serve with the chicken liver sauce