Pot-roast guinea fowl with chestnuts and spiced gravy
- October 2023
- Serves 4-6
- Hands-on time 25 min. Oven time 1 hour 15 min, plus 15 min resting
Guinea fowl is perfect for pot braising, a method ideal for keeping this lean bird moist and tender. The heady combination of spices, chestnuts and red wine gravy sweetened with redcurrant jelly is wonderfully inviting.
- 26.6g (8.4g saturated)
- 14.7g (4.2g sugars)
- 1 guinea fowl (approx. 1.5kg)
- 2 rosemary sprigs
- 250g cooked chestnuts
- 6 rashers streaky bacon, trimmed of any rind
- 25g unsalted butter
- 250ml red wine
- 350ml chicken stock
- 3 juniper berries, lightly crushed
- 2 star anise
- ½ tsp fennel seeds, lightly crushed
- 2 tbsp redcurrant jelly
- Roast vegetables to serve
You’ll also need
- Cocktail sticks
- Heat the oven to 160°C fan/gas 4. Stuff the guinea fowl cavity with the rosemary and 50g of the chestnuts, season well with salt and pepper, then cover the breasts with the bacon, securing it in place with cocktail sticks.
- Melt the butter in a medium casserole and fry the guinea fowl for 3 minutes on each breast until the bacon is browned. Turn the bird the right way up in the dish, then add the wine and bubble for 2 minutes. Pour in the stock, add the spices and season with salt and pepper.
- Cover the casserole, then put in the oven to 1¼ hours. (This is a good time to prepare your vegetables too.) When it’s done, transfer the guinea fowl to a board and loosely cover with foil to rest.
- While the bird rests, stir the redcurrant jelly into the pan juices, then put back over a medium heat. Simmer for 10 minutes until thickened, then add the remaining chestnuts and cook for another 2 minutes. Serve the guinea fowl and saucy chestnuts with your chosen vegetables (fish out and discard the star anise).
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