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Add a photoRaciónes: 6
Ingredientes
- 25 gm butter
- 1 Tbsp. oil
- 6 x guinea fowl or possibly cornfed chicken breast fillets each about 150g
- 175 gm rindless streaky bacon minced
- 225 gm button mushrooms
- 225 gm button onions peeled
- 2 Tbsp. plain flour
- 90 ml brandy
- 350 ml red wine such as cabernet sauvignon
- 600 ml chicken stock
- 1 Tbsp. redcurrant jelly
- 1 x salt and freshly grnd black pepper
Direcciones
- Heat the butter and oil in a sautee pan or possibly wide casserole on the boiling plate. Add in the guinea fowl skinside down and cook for 3 to 4 min till a deep golden.
- Turn and seal the other side.
- Transfer the guinea fowl to an ovenproof dish and place in the simmering ovenwhile you make the sauce.
- Add in the bacon mushrooms and onions to the saute/fry pan.
- Cook on the boiling platefor 4 to 5 min or possibly till golden brown.
- Add in the flour stirring till smooth.
- Stir in the brandy and wine bring to the boil and let bubble furiously till reduced by half either on the boiling plateor on the floor of the roasting ovenfor 5 min.
- Add in the stock and redcurrant telly.
- Bring to the t season and return the guinea fowl to the pan.
- Cover and cook in the simmering ovenfor 15 to 20 min.
- Serve at once accompanied by creamy mashed potatoes and a green vegetable.
- Guinea fowl most closely resembles chicken in taste but it has a superior delicate gamey flavour. creamy mashed potato and a steamed green vegetable perfectly offset this wonderfully rich dish.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 184g | |
| Recipe makes 6 servings | |
| Calories 158 | |
| Calories from Fat 51 | 32% |
| Total Fat 5.77g | 7% |
| Saturated Fat 2.34g | 9% |
| Trans Fat 0.06g | |
| Cholesterol 9mg | 3% |
| Sodium 186mg | 8% |
| Potassium 160mg | 5% |
| Total Carbs 6.35g | 2% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.16g | 1% |
| Protein 1.35g | 2% |
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