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Guinea Fowl with Chestnuts and Bacon

Amanda
Guinea fowl cooked in white wine with chestnuts, bacon and shallots for the perfect winter warmer.
5 from 14 votes
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine French
Servings 4
Calories 1577 kcal

Ingredients
 
 

  • 4 guinea fowl legs
  • 12 shallots peeled
  • 200 g smoked lardons
  • 150 g prepared chestnuts
  • 1 bouquet garni or 1tsp mixed dried herbs
  • 150 ml dry white wine
  • 450 ml chicken stock
  • 1 tablespoon butter
  • 1 tablespoon oil
  • 2 tablespoon flour
  • seasoning to taste
  • Chopped parsley to serve optional

Instructions
 

  • Preheat the oven to 170C/325F.
  • 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.
  • Add the shallots, bacon and chestnuts to the pan ands fry until golden and transfer to the dish with a slotted spoon.
  • 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.
  • Transfer the sauce to the dish and add the bouquet garni before covering and cooking for 1h 30mins or until the meat is tender.
  • Sprinkle with parsley to serve.

Nutrition

Calories: 1577kcalCarbohydrates: 40gProtein: 174gFat: 73gSaturated Fat: 21gTrans Fat: 1gCholesterol: 555mgSodium: 994mgPotassium: 2066mgFiber: 4gSugar: 8gVitamin A: 1039IUVitamin C: 32mgCalcium: 191mgIron: 11mg
Keyword chestnut, guinea fowl
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