This guinea fowl recipe, stuffed with chestnuts, dried apricots, raisins, and a variety of other flavorful ingredients, beautifully combines rich flavors with the tender meat of the guinea fowl. Slow cooking enhances the flavors, producing a golden, aromatic juice. It’s perfect for a festive meal!<\/p>\n
For 6 servings:<\/p>\n
– 33 cl of full-fat cream
\n– 30 g of unsalted butter
\n– 1 labeled farm guinea fowl
\n– 1 chicken breast
\n– 10 steamed chestnuts
\n– 100 g of white mushrooms
\n– 100 g of bacon
\n– 5 dried apricots
\n– 1 tbsp crushed hazelnuts
\n– 1 tsp raisins
\n– 2 tbsp parsley
\n– 2 tbsp chives
\n– 2 tbsp thyme
\n– 3 bay leaves
\n– 5 carrots
\n– 1 clove of garlic
\n– 1 minced onion
\n– 1 tsp of four-spice powder
\n– 1 tsp ground coriander
\n– 1 tsp ground cumin
\n– 1 glass of white wine
\n– 3 slices of stale bread
\n– 1 bunch of currants
\n– Salt and pepper<\/p>\n
Total time: 1 hour 50 minutes
\n– Preparation: 30 minutes
\n– Cooking: 1 hour 20 minutes<\/p>\n
1. Preheat the oven to 300\u00b0F (150\u00b0C). Set aside a few chestnuts, mushrooms, and a bay leaf for garnish. Flatten the guinea fowl on a cutting board, skin-side down, and butter the flesh. Season with salt, pepper, hazelnuts, and half of the spices and herbs. Set aside.<\/p>\n
2. Crumble the remaining chestnuts. Clean the remaining mushrooms and carrots and chop them into small pieces. Finely chop the chicken breast, bacon, dried apricots, and stale bread.<\/p>\n
3. In a skillet, saut\u00e9 the onion, garlic, carrots, and raisins with a bit of oil for a few minutes. In another skillet, saut\u00e9 the mushrooms. Combine and blend these ingredients in a blender for 5 seconds with the chicken, bacon, apricots, stale bread, remaining herbs, and 5 tablespoons of cream.<\/p>\n
4. Stuff the guinea fowl with the mixture, folding the sides in and tying it up like a roast. Tie the legs together. Sprinkle with the remaining spices, and season with salt and pepper. Place the guinea fowl in a baking dish, pour in the white wine, and add the bay leaf. Roast in the oven for 1 hour and 20 minutes, basting occasionally with the cooking juices.<\/p>\n
5. At the end of cooking, pour the remaining cream over the guinea fowl and cover the dish with parchment paper. Leave in the turned-off oven for 15 minutes.<\/p>\n
Place the guinea fowl on a serving platter and garnish with the reserved apricots, chestnuts, a bay leaf, and some currants.<\/p>\n\n\n