A black baking dish filled with a roast bird on a bed of creamy sauce

Roast guinea fowl in white wine sauce

  • serves 2
  • Easy

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast

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Make this impressive roast guinea fowl, then check out our guinea fowl tagine, roast guinea fowl with sage, guinea fowl hotpot and more roast dinner recipes.

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Ingredients

  • olive oil 2 tsp
  • guinea fowl 1 (about 1kg)
  • bacon lardons 150g
  • shallots 250g long, peeled and halved
  • white wine 150ml
  • chicken stock 300ml
  • wholegrain mustard 1 tbsp
  • double cream 75ml
  • tarragon or flat-leaf parsley a small bunch, chopped
  • mashed potatoes and greens to serve

Method

  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Drizzle the olive oil over the guinea fowl and season generously, inside and out.

  • Step 2

    Heat an ovenproof frying pan over a medium-high heat and brown the bird all over until golden, then remove onto a plate. Add the lardons and onions to the pan, and cook for 5-10 minutes or until the fat has rendered from the lardons and they have started to crisp. Pour in the wine and bubble for a minute before adding the stock and mustard. Sit the guinea fowl on top of the onions and bake for 15 minutes before turning down the oven to 180C/fan 160C/gas 4 and roasting for another 30 minutes or until the juices run clear when pierced in the thigh. Remove from the oven and move the bird to a plate to rest, covered with foil, for 15 minutes.

  • Step 3

    Meanwhile, put the pan over a medium heat and pour in the cream. Bubble for 5 minutes until thickened, then stir in the tarragon or parsley.

  • Step 4

    Pour any resting juices into the sauce and serve the guinea fowl with the sauce, mashed potatoes and greens.

Try more Sunday roast recipes

A golden roast chicken in a white baking dish

Nutritional Information

  • Kcals 1071
  • Fat 65.2g
  • Saturates 25.8g
  • Carbs 8.3g
  • Sugars 7.3g
  • Fibre 3.6g
  • Protein 99g
  • Salt 3.8g
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