Braised Guinea-fowl with Manzanilla, Grapes and Chorizo
This recipe can be prepared 24 hours ahead, and it also freezes well. You can substitute the guinea-fowl for chicken if you prefer.
This recipe can be prepared 24 hours ahead, and it also freezes well. You can substitute the guinea-fowl for chicken if you prefer.
PREPARATION TIME: 20 MINUTES
COOKING TIME: 1 HOUR 20 MINUTES
SERVES 8
3 EASY / PREPARE AHEAD / FREEZE
2 free-range guinea-fowl, each about 1.1kg (2lb 8oz) in weight 2tbsp flour, seasoned with salt and black pepper 2tbsp light olive oil
1 onion, chopped
2 garlic cloves, finely sliced 250ml (9fl oz) chicken stock
250ml (9fl oz) manzanilla or fino sherry
200g (7oz) soft, uncooked chorizo or spicy paprika sausage,
cut into large chunks
200g (7oz) red seedless grapes
1 x 400g tin borlotti beans, drained and rinsed
small bunch fresh flat-leaf parsley, roughly chopped
1 Heat the oven to 170 C, 150 ะก fan, 325 F, gas 3. Begin by jointing the guinea-fowl, as you would a chicken. Remove the legs and cut in half. Then, using poultry scissors to make it simpler, cut off the breasts and halve them. You should end up with 8 pieces per bird. Dust the pieces in the seasoned flour, then heat the oil in a large ovenproof casserole dish. Fry each piece until golden brown.
2 Remove the meat from the pan and fry the onion until soft. Add the garlic, fry for another minute, then add the chicken stock and sherry. Return the meat to the pan, place the lid on the casserole and cook in the oven for around 1 hour.
3 Brown the chorizo in a small pan, take the casserole out of the oven and add the chorizo, grapes, beans and parsley. Return to the oven for 20 minutes. Serve with salad, rice or potatoes.
Per serving: 472 calories, 16g fat (2g saturated) 22g carbohydrate
