Guinea Fowl With Grapes Recipe

Ingredients:

• 1 guinea fowl, about 1.2kg
• 2 tbsp olive oil
• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 200g white seedless grapes
• 1 tbsp balsamic vinegar
• 250ml chicken or vegetable stock
• Salt and freshly ground black pepper

Instructions:

1. Preheat the oven to 200°C/400°F.
2. Season the guinea fowl inside and out with salt and pepper.
3. Heat the olive oil in a large ovenproof casserole dish or roasting tin over a medium heat. Brown the guinea fowl all over, turning occasionally for about 10 minutes or until golden brown. Remove from the dish.
4. Add the onion and garlic to the dish and sauté for 5 minutes or until softened. Add the grapes and balsamic vinegar and cook for a further minute or two.
5. Return the guinea fowl to the dish, breast side up. Pour over the stock. Cover with a tight-fitting lid or foil.
6. Place in the preheated oven and cook for 1 to 1 1/2 hours or until the guinea fowl is cooked through, basting occasionally with the juices. If the juices start to reduce too much, add a little water to the dish.
7. Remove from the oven and let it rest for 10 minutes before carving.
8. Serve hot with the grapes and sauce spooned over the guinea fowl.

Verdict:

This guinea fowl with grapes recipe is a delicious and elegant dish that is perfect for a special occasion or a family dinner. The sweetness of the grapes and the tangy balsamic vinegar complement the tender juicy meat of the guinea fowl. Serve with creamy mashed potatoes and steamed green beans for a complete meal.

Enjoy!