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Guinea fowl hotpot

  • serves 4

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

  • onion 1 large, chopped
  • olive oil
  • guinea fowl 1, cut into 8 pieces
  • flour for dusting
  • garlic 2 cloves, crushed
  • thyme 4 sprigs
  • chestnut button mushrooms 300g
  • red wine 400ml
  • chicken stock 200ml
  • Charlotte potatoes 12 large, peeled but left whole
  • butter

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.

Nutritional Information

  • Kcals 579
  • Carbs 42.1g
  • Protein 34.8g
  • Fat 26.8g
  • Salt 0.69g
  • Saturates 11.8g
  • Fibre 3.9g
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