Rinse, clean and chop the fennel into cubes. Remove the peel from the potatoes, rinse and chop into cubes of the same size. Peel and dice the shallots and garlic. Sauté in a small amount of olive oil. Next add paradeis pulp, potatoes and fennel and let them sweat for a while. Add the chicken soup, the bay leaf spice and simmer until the greens are soft. Rinse the anchovies. Chop very finely in conjunction with the capers and add to the stew. Season with salt and pepper. Add the butter. Finally, add finely chopped marjoram and parsley and let it boil very briefly just to repeat.
While the broth is still bubbling, brown the guinea fowl breast in olive oil until crispy – starting from the skin side, then turn to the other side and fry for a few minutes more. Place in oven heated to 180 degrees Celsius and cook for another five minutes.
Remove, turn the skin side up once more and let it rest covered for a while. Now cut diagonally into slices.
Serve the stew in deep plates, place the carved guinea fowl breast on top and finally add a dash of the aromatic olive oil to the plates. Garnish with marjoram and place on the table on the spot.
Tip: Black or green olives? Find out which ones taste better to you and ver
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