For 4 people
Preparation : 30 mins
Cooking : 45 mins

Ingredients :

4 guinea fowl legs;
2 large onions;
1 clove of garlic;
1 sprig of fresh rosemary;
250 g of dried figs;
½ liter of Banyuls Ancestral;
seasonings, olive oil.

Recipe
Collioure Rouge Les Hauts du Roumani

Recipe :

• Sear the guinea fowl legs in a little olive oil, then set aside;
• In the same container, brown the onions that you have previously chopped;
• Add the garlic, dried figs and rosemary;
• Leave the preparation to brown for 5 minutes, then add the Banyuls. Bring to a boil, flame and remove from heat;
• Take a baking tray and place the 4 guinea fowl legs flat before pouring the Banyuls sauce;
• Cover the whole thing with aluminum foil and put in the oven for 45 minutes at 180°C. During cooking, add a little Banyuls stock if necessary if the thighs become too dry;
• Serve hot with a vegetable or potato gratin or with a baked pear.