- 1 guinea fowl or chicken, about 1.3kg/3lb
A small domesticated fowl somewhat similar to chicken or pheasant in flavour with a darker,…
- 1 lemon
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 bay leaves
- several thyme sprigs
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 500g potato, unpeeled, cut into chunks
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 3 garlic cloves, unpeeled and bruised
- 200g chestnut mushroom, halved if large
- 200g cooked chestnut
'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
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.
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.
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.