Pot-roasted guinea fowl with wild mushrooms, prunes & thyme recipe
This dish is a very simple one-pot wonder that is versatile enough to use with chicken, turkey, goose or duck, and can be ready in less than an hour. It simply relies on first-rate cookery and seasoning to deliver the perfect result.
Recipe from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Adam Byatt. Nourish Books.
Ingredients
- 100 g prunes
- 1 Earl Grey tea bag
- 8 guinea fowl thighs
- 1 glug of olive oil for frying
- 2 shallots, thinly sliced
- 0.5 bunch of thyme
- 2 cloves garlic, left whole
- 250 g wild mushrooms (chanterelles, girolles, ceps– or use cultivated), washed, cleaned and dried
- 200 ml good-quality chicken stock
- 12 new potatoes
- 50 g butter, plus a knob
- 1 handful chopped parsley (to garnish)
Details
- Cuisine: British
- Recipe Type: Guinea fowl
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Pre-heat oven to 170°C/338°F/gas mark 3.5. Place the prunes in a bowl with the Earl Grey tea bag. Pour boiling water over and leave to stand for 1 hour.
- Meanwhile, lay the guinea fowl thighs skin side down in a cold, heavy-based, non-stick frying pan with a drizzle of olive oil and plenty of seasoning.
- Place this over a low heat and cook gently for 10 minutes until the thighs begin to crisp. Turn them over and sear the flesh on the other side. After 6 minutes, remove the thighs from the pan and set aside
- Add the sliced shallots, thyme and garlic to the pan and sweat gently for 5 minutes, then add the mushrooms and cook until soft. Pour in the chicken stock and allow it to slowly come to the boil.
- Meanwhile, sauté the potatoes in a good glug of hot olive oil until evenly golden, then add the 50g (2oz) butter, season well and place in the pre-heated oven. Cook for 15 minutes.
- Place the guinea fowl thighs back into the mushroom pan, skin-side up on top of the mushrooms, and slowly simmer for 15 minutes until cooked through.
- Remove the thighs from the pan again, remove the bone from each and cut them in half, and leave them to rest.
This recipe is from The Really Quite Good British Cookbook, images copyright © Lizzie Mayson, recipes copyright © Adam Byatt. Nourish Books.
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