Guinea Fowl with Chestnuts

Ingredients:

• 1 Guinea Fowl
• 500g chestnuts, peeled and roughly chopped
• 2 onions, finely chopped
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tbsp thyme leaves, fresh
• 1 tsp sea salt
• 1 tsp freshly ground black pepper
• 500ml chicken stock

Instructions:

1. Preheat the oven to 180°C/350°F.
2. Season the guinea fowl with salt and pepper. In a large casserole dish, heat the olive oil over a medium-high heat. Add the guinea fowl and cook for 6-8 minutes until browned all over. Remove the guinea fowl from the casserole dish and set aside.
3. Add the onion, garlic and thyme to the same casserole dish and cook for 3-4 minutes until softened. Add the chestnuts and cook for a further 3-4 minutes.
4. Return the guinea fowl to the casserole dish and add the chicken stock. Bring to the boil and then reduce the heat to a simmer. Cover with a lid and cook in the oven for 1 hour.
5. Remove the lid and cook for a further 30 minutes until the guinea fowl is cooked through and the chestnuts are tender.
6. Remove from the oven and allow to rest for 10 minutes before carving. Serve with your favourite vegetables.

Verdict:

This is a warming and comforting family recipe that is perfect for autumn or winter. The combination of the juicy and flavourful guinea fowl and the creamy chestnuts makes for a truly comforting and satisfying meal.

Serving Suggestions:

This dish pairs well with roasted root vegetables such as carrot, parsnip and potato. For an extra special touch, serve with a smooth and creamy potato mash or a steaming bowl of buttery polenta.