Guinea Fowl with Roasted Vegetables

Name: Guinea Fowl with Roasted Vegetables
Total time: 7200 s
Yield: 2-4 servings
Cuisine: British
Ingredients: 2 tbsp olive oil; 8-10 small new potatoes; 3 banana shallots, sliced; 1 red onion, in wedges; 1 parsnip, quartered; 3 carrots, quartered; 4 chestnut mushrooms, sliced; Salt; Ground black pepper; 1 guinea fowl (c. 1kg); 3 tbsp butter; 6 rashers back bacon (we prefer unsmoked); 150 ml dry white wine; 300 ml chicken stock. (I used a Knorr Stock Pot); 8 cloves garlic, unpeeled; 6 sprigs fresh thyme; 1 tbsp plain flour; 1 tbsp redcurrant jelly

John A @JohnA

Essex

The inspiration for this came from an old Good Food recipe, which I’ve altered to suit our tastes. This recipe can be served as 2 very hearty portions or as 4 more moderate but still adequate servings. I paired it with a little cabbage but beans or peas would go well, as would some baby leeks. A good red wine (optional!) washes it down nicely.

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Ingredients

Approx. 2 hours, including prep

2-4 servings

2 tbspolive oil
8-10small new potatoes
3banana shallots, sliced
1red onion, in wedges
1parsnip, quartered
3carrots, quartered
4chestnut mushrooms, sliced
Salt
Ground black pepper
1guinea fowl (c. 1kg)
3 tbspbutter
6 rashersback bacon (we prefer unsmoked)
150 mldry white wine
300 mlchicken stock. (I used a Knorr Stock Pot)
8 clovesgarlic, unpeeled
6 sprigsfresh thyme
1 tbspplain flour
1 tbspredcurrant jelly

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Steps

Approx. 2 hours, including prep

1

Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C).
2

Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl.
3

Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown.
4

Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste.
5

Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps.
6

Carve the meat and serve onto warmed plates with the sauce, vegetables and any other accompaniments.

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John A @JohnA

on April 17, 2021 13:03

Essex

I use fresh, locally-sourced and seasonal ingredients wherever possible and seek to avoid food waste with my “Use-up” recipes. #WastenotWantnotMy wife and I love travelling and exploring different cuisines but never under-estimate traditional British cooking: every country has something to offer, including in the field of home cooking. Cookpad UK Ambassador.