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Guinea Fowl with Chestnuts and Bacon

Amanda Wren-Grimwood
Guinea Fowl with Chestnuts and Bacon. Here's a really tasty and hearty casserole for the winter.
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Course Main Course
Cuisine French
Servings 4
Calories 1546 kcal


  • 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


  • 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
Keyword chestnut, guinea fowl
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