Roasted guinea fowl with white wine and tarragon sauce

Method

1. Pre-heat the oven to 190C/gas 5.

2. Season the inside of the guinea fowl with salt and pepper and then stuff it with half the garlic head, a large sprig of thyme and rosemary. Place into a roasting tin with some oil and season with salt and pepper and put into the pre heated oven for 45 minutes. Baste from time to time and after 15 minutes add the red onions.

3. Remove the guinea fowl and check if it's cooked through. Rest for 15 minutes then remove the from the tin, strain the cooking juices and pour into a jug. Reserve red onions for the roasted vegetables.

4. For the braised chicory: take the chicories and remove any spoiled leafs. Sweat the onion in the butter with the salt until soft, but not coloured. Add the water, sugar, chicken stock and bouquet garni.

5. Now add the prepared chicory and bring to the boil. Cover with some aluminium foil and transfer to the oven for about 30 minutes until tender and soft.

6. When cooked remove from the oven and leave to cool on a cooling rack. Once cool, cut the chicory in half and caramelise in a frying pan with a knob of butter.

7. For the roasted winter vegetables: take a roasting tray and place all the vegetables and garlic into it, season with salt and pepper, rub the fresh thyme over them and pour over some olive oil. Transfer to the oven and roast for 30 minutes, stirring from time to time.

8. Remove from the oven and leave to stand for a few minutes. Add the reserved red onions and transfer to a large dish.

9. For the white wine and tarragon sauce: sweat the shallots and garlic in the unsalted butter, ensuring they don't colour. Add the thyme and bay leaf and sweat for a further 2 minutes, then add the white wine and reduce down to nothing.

10. Now add the chicken or guinea fowl stock and reduce by half, then add the cream and whisk in the 80g of butter. Add the juices of the roasted guinea fowl to the sauce, season with salt and pepper and keep hot until needed. Pick and chop the tarragon leaves and add to the sauce at the last minute.

11. To serve, remove the legs from the bird and cut into thighs and drumsticks, then remove the breasts from the bone and slice into two. Place the guinea fowl onto a tray give it a few more minutes in the oven to ensure it is hot. Place 2 pieces of caramelised chicory in the middle of the plate, then place 2 pieces of guinea fowl (1 breast & 1 leg) on top Pour the sauce over the meat and serve with the roasted vegetables.

Comments                        add a comment

Thanks for pointing out the missing ingredients Nobba - we have now ammended the recipe so less improvisation should be needed. Enjoy!

This recipe was fantastic, The only problem is most of the ingredients are missing, mainly for the sauce so had to improvise a little, but it turned out great. Well worth a try.

Ingredients

1x2kg Guinea fowl
1 garlic head, halved
1 large sprig Thyme
1 large sprig Rosemary
2 large red onions, quartered
extra virgin olive oil

For the braised chicory

4 chicory heads
1 onion, sliced
25g Butter
1 tsp Salt
500ml water
2 tsp Sugar
250ml chicken stock
1 bouquet garni, (celery stalk, parsley stalk, thyme and bay leaf bound with leek and string)

For the roasted winter vegetables

4 Carrots, peeled and sliced in 4 lengthways
2 Parsnips, peeled and sliced in 4 lengthways
2 leeks, washed and cut into large rounds
1 large onion, quartered
1 head Garlic, broken up into cloves
fresh Thyme
Olive oil
salt and pepper

For the white wine and tarragon sauce

20g Shallots, sliced
1 garlic clove
2 sprigs Thyme
1 small bay leaf
50ml dry white wine
250ml guinea fowl or chicken stock
25ml Cream
fresh tarragon
80g unsalted Butter, to finish

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Great discounts on cookware
Afternoon tea, curry cookery courses and more!
Real Italian food for real food lovers