Guinea Fowl with Chestnuts and Bacon

Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter.Guinea Fowl with Chestnuts and Bacon. In France guinea fowl is readily available, even at the small supermarket in L'Absie so it's not too posh here! In fact it is often eaten at Christmas as French people don't do huge turkey dinners, preferring lots of courses. If you haven't tried it before it is very similar to chicken with perhaps a slightly stronger taste so this dish would work perfectly with chicken joints or rabbit too. I think it looks a bit like a skinny chicken! Whichever meat you use this recipe is very simple. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. I used chestnuts from foraging last year that I had frozen but you can buy ready prepared ones in tins or vacuum packed. There's no need to chop. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. Start by frying the guinea fowl in butter and oil for a few minutes each side until well coloured. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. Transfer to a large casserole dish, (I used a large shallow one), and then fry the shallots, bacon and chestnuts. Transfer to the dish with a slotted spoon. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. There should be lots of buttery juices in the pan so tip in some flour over a medium heat and cook for a minute  before adding chicken stock  and dry white wine. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. Bring it to the boil and pour into the dish. It will seem quite thick but will thin out as the onions and guinea fowl cooks and it will save you time later. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. Pop in a bouquet garni. It's very easy to make your own if you have herbs in the garden. I used a square of muslin and popped in some rosemary, bay leaf and parsley. Here in France you can buy them in the vegetable section and they typically include dried thyme and a bayleaf. Cover and cook for one and a half hours until the meat is tender. Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter. Sprinkle over some chopped parsley and serve with some crispy roast potatoes. What's your favourite winter warmer?
Guinea Fowl with Chestnuts and Bacon
Serves 4
Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter.
Write a review
Print
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Prep Time
15 min
Cook Time
1 hr 30 min
Total Time
1 hr 45 min
Ingredients
  1. 4 guinea fowl legs
  2. 12 shallots, peeled
  3. 200g smoked lardons
  4. 150g prepared chestnuts
  5. 1 bouquet garni
  6. 150ml dry white wine
  7. 450ml chicken stock
  8. 1 tbsp butter
  9. drizzle of oil
  10. 2 tbsp flour
  11. seasoning
  12. Chopped parsley to serve
Instructions
  1. Preheat the oven to 170 degrees C.
  2. Heat the butter and oil in a frying pan and brown the guinea fowl for a few minutes each side and transfer to a lidded casserole.
  3. Add the shallots, bacon and chestnuts until golden and transfer to the dish with a slotted spoon.
  4. Stir in the flour to the butter and cook for a minute before adding the wine and stock to make a thick sauce. Season to taste.
  5. Transfer the sauce to the dish and add the bouquet garni before covering and cooking for 1h 30mins or until the meat is tender.
  6. Sprinkle with parsley to serve.
Chez Le Rêve Français http://chezlerevefrancais.com/
               

6 Comments Add yours

  1. If only we could get guinea fowl legs that big!

    1. amandrawren70@gmail.com says:

      Some of the duck legs are huge! A standard chicken barely feeds 3 though, anything bigger needs a week to cook as they are tough old birds!

  2. ChgoJohn says:

    I have no idea where I could find guinea fowl, Amanda. It’s been ages since I’ve seen one. I do like the recipe, though, and would consider following your suggestion to prepare rabbit this way. Now, to find chestnuts. The search is on …

    1. amandrawren70@gmail.com says:

      I make this with chicken thighs or legs too or pheasants. Sorry, I was collecting chestnuts this morning. Here’s me thinking that you can buy everything easily!

  3. Karen says:

    I’ve never seen Guinea fowl in Florida but I’ve had it twice during our travels in Germany and Austria. I know I would certainly enjoy this dish.

    1. amandrawren70@gmail.com says:

      Thanks Karen. I often do this with chicken legs or thighs too. My lot will eat anything with bacon in it!

Leave a Reply