Pot-roast guinea fowl with lentils, sherry & bacon

Pot-roast guinea fowl with lentils, sherry & bacon

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(4 ratings)

Prep: 15 mins Cook: 1 hr, 20 mins


Serves 2 - 3

This game bird is the perfect size for two – enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce

Nutrition and extra info

Nutrition: per serving (3)

  • kcal796
  • fat40g
  • saturates16g
  • carbs23g
  • sugars7g
  • fibre5g
  • protein72g
  • salt2.4g


  • 1 tbsp olive oil, plus extra for drizzling
    olive oil

    Olive oil

    ol-iv oyl

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

  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 small guinea fowl
    Guinea fowl

    Guinea fowl

    gin-ee fow-l

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

  • 100g smoked bacon lardons
  • 1 carrot, finely chopped



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 celery sticks, finely chopped



    A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…

  • 2 bay leaves
  • 100g puy lentils
  • 100ml dry sherry
  • 225ml chicken stock
  • ½ bunch tarragon



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…

  • 1 tbsp Dijon mustard

To serve

  • 100ml double cream
  • juice of ½ a lemon



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

  • handful each tarragon leaves and parsley leaves



    A popular and versatile herb, tarragon has an intense flavour that's a unique mix of sweet…


  1. Heat oven to 180C/160C fan/gas 4. In a roomy flameproof casserole dish, heat the oil and butter until foaming. Season the guinea fowl all over. Spend a good 10 mins gently frying it on all sides until browned, then remove to a plate.

  2. Fry the bacon in the same dish until starting to colour, then add the carrot, onion, celery and bay, and fry for 10 mins until the vegetables have softened. Stir in the lentils, pour over the sherry and chicken stock to just cover, and add the tarragon. Nestle the bird back among the lentils, breast-side up, cover with a lid and put in the oven for 1 hr.

  3. While the bird is roasting, make the sauce. Bring the cream and lemon juice to the boil and season. Remove from the heat, add the herbs, purée with a hand blender and set aside.

  4. When the guinea fowl is ready, remove from the dish and give the lentils a good stir. Add the mustard and a drizzle of olive oil to the lentils, then transfer them to a serving plate. Place the guinea fowl on top and serve with the sauce alongside.

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Comments, questions and tips

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17th Mar, 2019
Way too much lemon in the sauce. I just used 1/2 but had to add quite a bit more cream to balance this out. Guess all lemons are not the same - maybe best to add ‘to taste’.
23rd Mar, 2017
Delicious recipe but if you use all the meat you can serve 4 people
26th Dec, 2015
This was delicious - I had it for my Christmas lunch. It was something special but very easy to make and not too much washing up. The only thing I left out was the extra drizzle of olive oil at the end, as the lentil ragout seemed moist enough. I would suggest using a blender with a lid rather than a hand-blender in the pan to puree the sauce. (Don't ask!)
1st Apr, 2013
We followed the recipe without changing anything and it was delicious.
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