Guinea fowl hotpot
This dish makes a change from chicken, your family will love it
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
- Fry the onion in a little oil for a few minutes in a casserole until soft, dust the Guinea fowl in flour and add to the pan. Fry on a high heat in batches until starting to brown. Stir in the garlic, thyme and mushrooms, then add the wine. Bring to a boil, add the stock and simmer for 5 minutes or until the meat is cooked. If the sauce is very liquid, remove the meat and reduce for a minute.
- Heat the oven to 220C/fan 200C/gas 7. Boil the potatoes for 15 minutes, drain, cool, then thinly slice. Arrange the potatoes on top of the casserole so they overlap. Work from the outside in (don't worry if you end up with a gap in the middle). Dot with butter and bake for 20 minutes until crisp.
Per serving
579 kcalories, protein 34.8g, carbohydrate 42.1g, fat 26.8 g, saturated fat 11.8g, fibre 3.9g, salt 0.69 g
Recipe from olive magazine, April 2008.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/5779/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 1 large onion , chopped
- olive oil
- 1 guinea fowl , cut into 8 pieces
- flour for dusting
- 2 garlic cloves , crushed
- 4 sprigs thyme
- 300g chestnut button mushrooms
- 400ml red wine
- 200ml chicken stock
- 12 large Charlotte potatoes , peeled but left whole
- butter
Buy ingredients
Search Good Food
Zesty lemon and oranges help fill the gap when there's not much homegrown fruit available
197
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 1 hour
Ingredients
- 1 large onion , chopped
- olive oil
- 1 guinea fowl , cut into 8 pieces
- flour for dusting
- 2 garlic cloves , crushed
- 4 sprigs thyme
- 300g chestnut button mushrooms
- 400ml red wine
- 200ml chicken stock
- 12 large Charlotte potatoes , peeled but left whole
- butter
Per serving
579 kcalories, protein 34.8g, carbohydrate 42.1g, fat 26.8 g, saturated fat 11.8g, fibre 3.9g, salt 0.69 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
31 March 2008
inkedman616 rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
01 November 2008
Hunni commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
08 August 2009
CloClo commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.