Ref: 241
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :
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Ingredients & Prep
1 Guineafowl jointed
500 g
Onion chopped
40 g
Butter
500 g
Chestnut mushrooms cut in half
1 Garlic cloves, crushed & chopped
1 Chicken stock cube or gel pot
1 tsp
Dark brown sugar
1 tbsp
Balsamic vinegar
25 g
Plain flour
400 ml
White wine
250 ml
Double cream
2 tbsp
Fresh tarragon chopped
2 tbsp
Fresh parsley chopped
1 tsp
Black pepper
2 tbsp
Veg oil for frying
Method
Step 1
Preheat the oven to 150'c
Step 2
Joint the bird into pieces, place oil & butter into a ovenproof pot & brown the pieces on both sides on a medium heat then set aside pieces.
Step 3
Mix flour & wine with a whisk in a bowl.
Step 4
Add onion to the pot fry until soft, add garlic, sugar & vinegar, fry until golden, add pepper, stock & flour wine mixture & stir well & bring to a simmer, place Guineafowl pieces back in pot & cook for 5 mins, add cream & mushrooms & place pot in the oven & cook for 20 min.
Step 5
Remove pot from the oven, stir in fresh herbs & serve.
Suggestion & Tips
You could use chicken instead, serve with carrots & creamy chive potato mash.