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🍽️ Roasted Guinea Fowl with Glazed Chestnuts and Onions

971 kcal · 30 min · 4 servings

Roasted Guinea Fowl with Glazed Chestnuts and Onions Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Preheat the oven to 220 degrees Celsius using the top and bottom heat setting.
  2. 2. Rinse the guinea fowl thoroughly under cold water. Pat it completely dry with a kitchen towel. Cut the bird into eight equal pieces.
  3. 3. Score a cross into the hard shell of the chestnuts using a sharp knife. Place the nuts on a baking sheet. Roast them in the hot oven for about 20 minutes. Remove the tray. Let the chestnuts cool slightly to make them easier to peel. Remove the shells.
  4. 4. Reduce the oven temperature to 180 degrees Celsius. Keep using the top and bottom heat setting.
  5. 5. Season the guinea fowl pieces generously with salt and pepper. Heat oil in an oven-safe pan. Sear the meat pieces on all sides. Place the pan in the oven. Roast the meat for about 10 minutes. Turn the pieces. Add the juniper berries, bay leaves, and thyme. Roast the bird for another 30 minutes. Baste the meat occasionally with the pan juices. Add a little water if necessary to prevent the pan from drying out.
  6. 6. Peel the pearl onions and the celery root. Cut the celery into sticks about 1 centimeter thick. Heat butter in a pot. Sauté the onions, celery, and chestnuts together in it. Season the mixture with salt, sugar, and pepper. Glaze the vegetables slowly over low heat for about 8 minutes.
  7. 7. Remove the guinea fowl pieces from the pan. Keep them warm. Fish out the herbs from the pan. Add the glazed vegetables to the pan. Pour in the Madeira. Let the liquid boil briefly. Add the wine and the meat stock. Simmer the sauce for about 10 minutes. Season the sauce with salt and pepper. Place the meat pieces on the sauce. Serve the dish. Garnish with fresh thyme.

Nutrition per serving