Home » Mains » Royal Guineafowl Casserole
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Ref: 241
Heading: Mains
Cuisine: British & Irish
Food Type: Meat
No of Portions: 4
Change no of portions required to :

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


  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.
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