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Pot roasted guinea fowl with confit onion

Prep time less than 30 mins
Cook time less than 30 mins
Serves 2
by Paul Merrett

From Saturday Kitchen

Method


  1. Colour the leg and breast in a hot pan with a little olive oil.

  2. Soften the leeks, carrot and celery in a saucepan with the thyme and garlic and a little olive oil.

  3. Transfer the guinea fowl to the saucepan and pour over the white wine.

  4. Place the saucepan in the oven and cook for about 15 minutes at 160C/325F/Gas 3.

  5. Halve the onion and fry slightly in some butter until lightly coloured.

  6. Add a little chicken stock to the pan and cover with foil, roast in the oven for about 20 minutes at 180C/350F/Gas 4.

  7. To make the purée: on a low heat cover the peas with some chicken stock and add a knob of butter, the tarragon, chervil and a little salt and pepper. Bring to the boil and then blitz with a hand blender.

  8. When the onion is cooked remove the centre and fill with the purée. Serve with the guinea fowl.

Ingredients

  • 2 guinea fowl legs and breasts (separated into thigh and drumstick)
  • ½ leek, chopped
  • 1 carrot, chopped
  • 2 sticks celery, chopped
  • ½ garlic clove
  • 1 branch thyme
  • 4 tbsp white wine
  • 1 onion
  • chicken stock
  • 200g/7oz frozen or fresh green peas
  • handful of chervil
  • handful of tarragon
  • salt and freshly ground pepper
  • small knob of butter

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Pot roasted guinea fowl with confit onion

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