guinea fowl hotpot

Guinea fowl hotpot

Name: Guinea fowl hotpot
Total time: 1 h
Yield: serves 4
Ingredients: 1 large onion chopped; olive oil; 1 guinea fowl cut into 8 pieces; for dusting flour; 2 cloves garlic crushed; 4 sprigs thyme; 300g chestnut button mushrooms; 400ml red wine; 200ml chicken stock; 12 large Charlotte potatoes peeled but left whole; butter

Published: December 19, 2014 at 2:28 PM

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serves 4

Total time: 1 hr

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A delicious alternative to chicken, guinea fowl makes this hotpot heavenly. This recipe combines button mushrooms and Charlotte potatoes with garlic and thyme, simmered in red wine.

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Ingredients

Nutrition

1 large onion

chopped
olive oil
1 guinea fowl

cut into 8 pieces
for dusting flour
2 cloves garlic

crushed
4 sprigs thyme
300g chestnut button mushrooms
400ml red wine
200ml chicken stock
12 large Charlotte potatoes

peeled but left whole
butter

Nutrition: per serving

kcal579
fat26.8g
saturates11.8g
carbs42.1g
sugars0g
fibre3.9g
protein34.8g
salt0.69g

Method

step 1

Fry the onion in a little oil for a few minutes in a casserole until soft, dust the guinea fowl in flour and add to the pan. Fry on a high heat in batches until starting to brown.
Stir in the garlic, thyme and mushrooms, then add the wine. Bring to a boil, add the stock and simmer for 5 minutes or until the meat is cooked. If the sauce is very liquid, remove the meat and reduce for a minute.
step 2

Heat the oven to 220c/fan 200c/gas 7. Boil the potatoes for 15 minutes, drain, cool, then thinly slice. Arrange the potatoes on top of the casserole so they overlap.
Work from the outside in (don’t worry if you end up with a gap in the middle). Dot with butter and bake for 20 minutes until crisp.

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