Baked guinea fowl with garlic beans and smoked sausage

Baked guinea fowl with garlic beans and smoked sausage
  • Serves icon Serves 6-8
  • Time icon Takes 15 minutes to make, 1½-2 hours to cook, plus overnight soaking

Guinea fowl has a particularly satisfying flavour and it’s very successful in this dish, which has the idea of cassoulet as its theme.

Nutrition: per serving

Calories
667kcals
Fat
28.7g (10.5g saturated)
Protein
72g
Carbohydrates
32.9g (2g sugars)
Salt
2.4g
Calories
667kcals
Fat
28.7g (10.5g saturated)
Protein
72g
Carbohydrates
32.9g (2g sugars)
Salt
2.4g

For 8 servings

Ingredients

  • 450g dried haricot beans, soaked in cold water overnight
  • 1½ tsp salt
  • 2 tbsp olive oil
  • 2 x 1.5kg oven-ready guinea fowl
  • 4 garlic bulbs, broken into individual cloves and peeled
  • 50g butter
  • 100g smoked bacon lardons (short, fat strips)
  • 2 large sprigs of fresh rosemary, leaves stripped
  • 450g smoked sausage, cut into chunky slices
  • 300ml chicken stock, hot

Method

  1. Drain the beans, put them into a saucepan and cover with plenty of fresh cold water. Bring to the boil and simmer gently for between 30 minutes and 1 hour (this will depend on the age of your beans) until just tender, adding 1 tsp of salt 5 minutes before the end of cooking. Drain and set aside.
  2. Preheat the oven to 200°C/fan180°C/gas 6. Heat the olive oil in a large flameproof casserole. Season the guinea fowl, add them to the casserole and brown them on all sides. Turn the birds breast-side up, then add the garlic cloves, butter, bacon lardons and rosemary to the casserole. Cover with a tight-fitting lid, transfer to the oven and cook for 30 minutes.
  3. Add the beans, smoked sausage, chicken stock, ½ tsp salt and some black pepper to the casserole, then stir once or twice to coat everything in the cooking juices. Continue to cook, covered, for a further 30 minutes or until the guinea fowl are tender and cooked through.
  4. To serve, lift the guinea fowl onto a chopping board, cut off the legs and cut each leg in half at the joint. Cut the breast meat away from the carcass in 2 whole pieces and slice diagonally. Divide the bean, garlic, bacon and sausage mixture among 8 warmed, deep plates and place one piece of leg and some of the sliced breast meat on top of the mixture to serve.

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