Pot-Roast Guinea Fowl with Chestnuts and Bacon
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Ingredients
- 800 g guinea fowl, bone-in pieces
- 150 g cooked chestnuts
- 100 g smoked bacon lardons
- 1 onion
- 400 ml chicken stock
- 20 g butter
Nutrition (per serving)
- Calories
- 496 kcal
- Protein
- 45.8 g
- Carbohydrate
- 21.5 g
- of which sugars
- 6.4 g
- Fat
- 24.4 g
- of which saturates
- 8.8 g
- Fibre
- 2.5 g
- Salt
- 2.01 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the butter in a large flameproof casserole and brown the guinea fowl pieces all over, then set aside.
- 2
Fry the smoked bacon lardons and chopped onion in the same dish for 6 minutes until the onion has softened.
- 3
Return the guinea fowl to the dish with the cooked chestnuts and chicken stock.
- 4
Bring to a simmer, cover and cook gently for 45-50 minutes until the guinea fowl is cooked through with no pink remaining.
- 5
Uncover and simmer for a further 5 minutes to thicken the sauce slightly.
- 6
Season to taste and serve with mashed potato or crusty bread.
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