Pot-roast guinea fowl with lentils, Sherry & bacon
Pot-roast guinea fowl with lentils, Sherry & bacon might be a good recipe to expand your main course recipe box. For $11.5 per serving, this recipe covers 52% of your daily requirements of vitamins and minerals. This recipe serves 2. One portion of this dish contains approximately 106g of protein, 90g of fat, and a total of 1474 calories. It is a good option if you're following a gluten free diet. This recipe from BBC Good Food has 107 fans. A mixture of tarragon, bay leaves, dijon mustard, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 1 hour and 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is super. Pot-roast guinea fowl with cabbage & bacon, One-pot roast guinea fowl, and Guinea fowl with roast chestnuts are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 80 minutes
Ingredients:
100g smoked bacon lardons
2 bay leaves
50g butter
1 carrot, finely chopped
2 celery sticks, finely chopped
225ml chicken stock
1 tbsp Dijon mustard
100ml double cream
100ml dry sherry
1 small guinea fowl
juice ½ lemon
100g puy lentils
1 tbsp olive oil, plus extra for drizzling
1 onion, finely chopped
handful each tarragon leaves and parsley leaves
½ bunch tarragon
Equipment:
casserole dish
oven
Cooking instruction summary:
Heat oven to 180C/160C fan/gas 4.In a roomy flameproof casserole dish,heat the oil and butter until foaming.Season the guinea fowl all over. Spend agood 10 mins gently frying it on all sidesuntil browned, then remove to a plate.Fry the bacon in the same dish untilstarting to colour, then add the carrot,onion, celery and bay, and fry for 10 minsuntil the vegetables have softened. Stirin the lentils, pour over the Sherry andchicken stock to just cover, and add thetarragon. Nestle the bird back among thelentils, breast-side up, cover with a lidand put in the oven for 1 hr.While the bird is roasting, make thesauce. Bring the cream and lemon juiceto the boil and season. Remove from theheat, add the herbs, purée with a handblender and set aside.When the guinea fowl is ready,remove from the dish and give thelentils a good stir. Add the mustardand a drizzle of olive oil to the lentils,then transfer them to a serving plate.Place the guinea fowl on top and servewith the sauce alongside.
Step by step:
1. Heat oven to 180C/160C fan/gas 4.In a roomy flameproof casserole dish,heat the oil and butter until foaming.Season the guinea fowl all over. Spend agood 10 mins gently frying it on all sidesuntil browned, then remove to a plate.Fry the bacon in the same dish untilstarting to colour, then add the carrot,onion, celery and bay, and fry for 10 minsuntil the vegetables have softened. Stirin the lentils, pour over the Sherry andchicken stock to just cover, and add thetarragon. Nestle the bird back among thelentils, breast-side up, cover with a lidand put in the oven for 1 hr.While the bird is roasting, make thesauce. Bring the cream and lemon juiceto the boil and season.
2. Remove from theheat, add the herbs, purée with a handblender and set aside.When the guinea fowl is ready,remove from the dish and give thelentils a good stir.
3. Add the mustardand a drizzle of olive oil to the lentils,then transfer them to a serving plate.
4. Place the guinea fowl on top and servewith the sauce alongside.
Nutrition Information:
