Guinea Fowl with Chestnuts and Bacon
Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter.
Ingredients
- 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
- seasoning
- Chopped parsley to serve
Instructions
- 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.
Nutrition
Calories: 1546kcalCarbohydrates: 40gProtein: 174gFat: 69gSaturated Fat: 21gCholesterol: 555mgSodium: 994mgPotassium: 2061mgFiber: 4gSugar: 8gVitamin A: 1025IUVitamin C: 32.1mgCalcium: 187mgIron: 10.7mg
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