Perlhuhn mit Knoblauch-Zitronen-Sauce
Perlhuhn with garlic lemon sauce is a recipe featuring fresh ingredients from the Perlhuhn category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 Perlhuhn (ca. 1,4 kg)
- 1 bundle of lemon thyme (ca. 20 g)
- Salt
- Pepper (freshly ground)
- 2 tbsp olive oil
- 200 ml white wine (Muscateller)
- 12 fresh garlic cloves
- 2 tbsp crème fraîche
- lemon thyme for garnish
Instructions
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1.
Preheat the oven to 180°C with fan and top heat.
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2.
Wash and pat dry the Perlhuhn. Season inside and out with salt and pepper, then sear all sides in hot oil in a roasting pan. Pour in the wine. Peel the garlic cloves and distribute them around the bird. First place it breast-side down on the thyme sprigs and roast for about 30 minutes. Flip, lightly season again, and roast another ~30 minutes. If needed, add more white wine. Remove the Perlhuhn from the pan and let rest briefly. Remove the thyme sprigs from the sauce and enrich with crème fraîche. Season to taste.
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3.
Quarter the Perlhuhn and arrange on preheated plates with the sauce. Garnish with fresh thyme and serve.
