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Guinea fowl with roast chestnuts

Guinea fowl with roast chestnuts

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(5 ratings)

Prep: 25 mins Cook: 1 hr, 30 mins

Moderately easy

Serves 4
Use chicken if you prefer in this rustic autumnal roast with homemade gravy

Nutrition and extra info

  • Gluten-free

Nutrition per serving

  • kcalories633
  • fat24g
  • saturates6g
  • carbs45g
  • sugars9g
  • fibre0g
  • protein56g
  • salt0.56g
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Ingredients

  • 1 guinea fowl or chicken, about 1.3kg/3lb

    Guinea fowl

    gin-ee fow-l

    A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…

  • 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 bay leaf
  • several thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 3 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g potato, unpeeled, cut into chunks

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 3 garlic clove, unpeeled and bruised
  • 200g chestnut mushroom, halved if large
  • 200g cooked chestnut

    Chestnut

    chest-nut

    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

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.

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Comments (4)

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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