Guinea Fowl with Chestnuts and Bacon
Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter.
- 4 guinea fowl legs
- 12 shallots peeled
- 200 g smoked lardons
- 150 g prepared chestnuts
- 1 bouquet garni
- 150 ml dry white wine
- 450 ml chicken stock
- 1 tbsp butter
- drizzle of oil
- 2 tbsp flour
- Chopped parsley to serve
Preheat the oven to 170 degrees C.
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 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.
Calories: 1546kcalCarbohydrates: 40gProtein: 174gFat: 69gSaturated Fat: 21gCholesterol: 555mgSodium: 994mgPotassium: 2061mgFiber: 4gSugar: 8gVitamin A: 1025IUVitamin C: 32.1mgCalcium: 187mgIron: 10.7mg