Guinea fowl with roast chestnuts

Guinea fowl with roast chestnuts

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(4 ratings)

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Cooking time

Prep: 25 mins Cook: 1 hr, 30 mins

Skill level

Moderately easy

Servings

Serves 4

Use chicken if you prefer in this rustic autumnal roast with homemade gravy

Nutrition and extra info

Additional info

  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
633
protein
56g
carbs
45g
fat
24g
saturates
6g
fibre
0g
sugar
9g
salt
0.56g

Ingredients

  • 1 guinea fowl or chicken, about 1.3kg/3lb
  • 1 lemon
  • 2 bay leaves
  • several thyme sprigs
  • 3 tbsp olive oil
  • 500g potatoes, unpeeled, cut into chunks
  • 3 garlic cloves, unpeeled and bruised
  • 200g chestnut mushrooms, halved if large
  • 200g cooked chestnuts

For the sauce

  • 150ml white wine
  • 150ml chicken stock
  • 1 tbsp bramble or redcurrant jelly

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Method

  1. Heat oven to 190C/fan 170C/gas 5. Season the guinea fowl or chicken inside and out, halve the lemon, then put inside the bird with the bay leaves and 2 thyme sprigs. Set in a roasting tin, drizzle with a little olive oil, then roast for 15 mins.
  2. Meanwhile, strip the remaining thyme leaves from their stalks. Mix the potatoes, thyme, garlic and remaining oil, then season. Put potatoes around the bird, then return to the oven for 45 mins. Stir the mushrooms into the potatoes along with the chestnuts. Roast for a further 15 mins until mushrooms are cooked. Spoon vegetables onto a warm platter. Nestle the cooked bird back among veg. Keep warm while you prepare the sauce.
  3. Boil the pan juices on the hob, add the wine, stock and jelly, then bring to the boil, stirring to dissolve the jelly. Boil hard until the sauce is slightly thickened. Taste and add more seasoning if necessary, then pour into a jug and pass round for everyone to help themselves.

Recipe from Good Food magazine, November 2008

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Comments

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vivienmary's picture
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Made this for my husband's 70th birthday dinner last night, it was wonderful! just added some diced swede (as thats one of his fav.veggies) pre-boiled and added to the potato mixture, the result was great, lovely moist tasty Guinea fowl, some left over for tomorrow as well. I served it with his other fav. veggies sprouts and leeks, good bottle of red to go with it, good time was had by all!

dancingbunny's picture
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I made it with chicken as well as that was what I had in the freezer! We quite liked the chestnuts and the sauce with the bramble jelly was absolutely delicious. There were three of us and there was just enough leftover chicken for a lunch the next day with more potatoes and parsnips!

kaikins's picture

This was gorgeous, easy to cook and really tasty.We left out the chesnuts though as we don't care for them. We'll definately be having this again.

lesleyharrison's picture
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I made it with a chicken, and threw in some extra veggies. Very yummy. I will be making it again soon.

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