guinea fowl casserole
Basic ingredients for guinea fowl casserole
- 1 guinea fowl
- 50g plain flour, sifted
- 100 ml extra-virgin oil
- 1 quantity of soffrito components
- 500ml chicken stock
- 16 dried prunes and stoned
- 16 dried cherries,
- 16 whole chestnuts, approximately
- 120g roasted and peeled.
- GiPreheats Soffritto:200g (7 oz) 150ml (1/2 pint), extra-virinton oil
- 1 1/2 red onion, weighing approximately
- 150g (5oz), very coarsely chopped
- 2 celery sticks, weighing around
- 150g (5oz), very thinly chopped
- 1 medium carrot weighing approximately
- 150g (5oz), very lightly chopped
- 1 teaspoon salt
- 2 bay leaves
- 3 bay leaves
- 2 garlic cloves, left intact and crushed with the flat side of the knife. Freshly ground black pepper
How to make guinea fowl casserole
- Preheat the oven to 200°F/ Gas 6. Cut the guinea fowl into eight pieces using a fe. Season the meat with salt and pepper. To coat each piece of meat, place the flour on a plate.
- Take out any excess oil. After heating the olive oil in an ovenproof, large nonstick frying pan. After this, the oil is hot, add the guinea fowl to the pan and cook for twelve minutes on medium heat, turning once or twice, until crispy and golden brown.
- Once the soffrito is ready, drain it on kitchen paper. Mix all ingredients. Cook the pan for approximately 40 minutes in the oven. To ensure that the fruits are fully covered in the liquid, stir the pan from time to turn. You can add more stock if the fruit begins to dry towards the end of the cooking process.
- You can check the meat is done by piercing it with a fork. Take the meat out of the oven. Split the meat and fruits between four plates, so everyone has two portions of guinea fowl and four apricots. Serve immediately with the juice. Serve with Roasted Carrots, Parsnips, and a Side of Parsnips
- GiPreheats Soffritto:In a large saucepan, heat the olive oil. Add the celery, carrot, and onion. Season with salt and pepper. Stir in the bay leaves, rosemary, garlic, and heat on low heat for about 15 minutes.
- This will allow the onion to turn sweet. The soffrito can be used in any dish. If you’re making a dish that has delicate flavors, add the rosemary and garlic to the oil first. Remove the rosemary and garlic after 2 minutes. This will keep their flavor to a hint and not a blast!