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Roast guinea fowl in white wine sauce

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

Roast guinea fowl in white wine sauce

Name: Roast guinea fowl in white wine sauce
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: British
Ingredients: 2 tsp olive oil; 1 (about 1kg) guinea fowl; 150g bacon lardons; 250g long shallots peeled and halved; 150ml white wine; 300ml chicken stock; 1 tbsp wholegrain mustard; 75ml double cream; a small bunch tarragon or flat-leaf parsley chopped; mashed potatoes and greens to serve

Adam Bush

Published: September 7, 2021 at 1:35 PM

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Serves 2

Easy

Total time: 1 hr and 20 mins

A star rating of 5 out of 5.3 ratingsRate

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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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Alternatives

Complete the dish

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.

Ingredients

Nutrition

2 tsp olive oil
1 (about 1kg) guinea fowl
150g bacon lardons
250g long shallots

peeled and halved
150ml white wine
300ml chicken stock
1 tbsp wholegrain mustard
75ml double cream
a small bunch tarragon or flat-leaf parsley

chopped
mashed potatoes and greens

to serve

Nutrition: per serving

kcal1071
fat65.2g
saturates25.8g
carbs8.3g
sugars7.3g
fibre3.6g
protein99g
salt3.8g

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

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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A star rating of 5 out of 5.3 ratings

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