Pot-roasted guinea fowl with chestnut stuffing

AT A GLANCE

  • Serves 2 people

  • 2 (about 800gm each) guinea fowl
  • 60 ml (¼ cup) olive oil
  • 300 gm chestnut mushrooms
  • 120 ml Marsala
  •  
  • Chestnut stuffing
  • 130 gm day-old ciabatta, crust removed
  • 60 ml (¼ cup) milk
  • 2 tbsp olive oil
  • 1 Spanish onion, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 60 gm flat pancetta, cut into ½ cm pieces
  • 1 tbsp rosemary leaves
  • 100 gm chicken livers, trimmed and coarsely chopped
  • 150 ml Marsala
  • 125 gm cooked chestnuts, coarsely chopped (see note)
01   For chestnut stuffing, coarsely tear ciabatta into pieces, place in a bowl, pour over milk and stand. Heat 1 tbsp olive oil in a large frying pan, add onion, garlic and pancetta and sauté over low-medium heat for 5 minutes or until onion is soft. Add mixture to bread. Add 1 tbsp olive oil to pan, increase heat to medium-high, add rosemary leaves and cook until aromatic, then add chicken liver and sauté until golden brown, deglaze pan with Marsala and season to taste with sea salt and freshly ground black pepper. Add chicken livers and chestnuts to the stuffing, season to taste and mix to combine. Cool to room temperature.
02   Preheat oven to 200C. Rinse cavities of guinea fowl and pat dry with absorbent paper, season with sea salt and spoon stuffing evenly into cavities of guinea fowl. Heat olive oil in a heavy based flame-proof casserole, add guinea fowl and cook over high heat, turning occasionally until golden brown. Remove guinea fowl and set aside. Add mushrooms and sauté for 2 minutes or until just wilted, add Marsala and bring to a simmer. Return guinea fowl to pan, cover with a lid, place in the oven and roast for 40 minutes or until just cooked.
03   Remove guinea fowl from casserole pan and keep warm. Heat liquid over medium-high heat and cook until reduced by half and slightly thickened, season to taste and serve guinea fowl drizzled with sauce and mushrooms.

Note Cooked vacuum-packed chestnuts are available from The Essential Ingredient and G J Foods.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS

FEATURED IN

May 2007

May 2007

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