Recipe of Quick Guinea Fowl with Roasted Vegetables

Guinea Fowl with Roasted Vegetables.

Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, guinea fowl with roasted vegetables. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Guinea Fowl with Roasted Vegetables is one of the most well liked of recent trending meals on earth. It's appreciated by millions every day. It's simple, it's quick, it tastes delicious. They are fine and they look fantastic. Guinea Fowl with Roasted Vegetables is something which I've loved my whole life.

To get started with this recipe, we must prepare a few ingredients. You can have guinea fowl with roasted vegetables using 18 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Guinea Fowl with Roasted Vegetables:

1. {Prepare 2 tbsp of olive oil.
2. {Take 8-10 of small new potatoes.
3. {Make ready 3 of banana shallots, sliced.
4. {Take 1 of red onion, in wedges.
5. {Get 1 of parsnip, quartered.
6. {Prepare 3 of carrots, quartered.
7. {Take 4 of chestnut mushrooms, sliced.
8. {Get of Salt.
9. {Take of Ground black pepper.
10. {Get 1 of guinea fowl (c. 1kg).
11. {Prepare 3 tbsp of butter.
12. {Make ready 6 rashers of back bacon (we prefer unsmoked).
13. {Make ready 150 ml of dry white wine.
14. {Prepare 300 ml of chicken stock. (I used a Knorr Stock Pot).
15. {Take 8 cloves of garlic, unpeeled.
16. {Prepare 6 sprigs of fresh thyme.
17. {Take 1 tbsp of plain flour.
18. {Make ready 1 tbsp of redcurrant jelly.

Instructions to make Guinea Fowl with Roasted Vegetables:

1. Pre-heat oven to Gas Mark 4 or electric equivalent (Circotherm 160C)..
2. Put the olive oil in a roasting tin that can also go on the hob, add all the vegetables, roll them to smear with oil and season. Rub 2 tbsp butter into the guinea fowl and place on top of the vegetables. Layer the bacon on top of the fowl..
3. Cook for 40 minutes. Take out of the oven and stir the vegetables gently but thoroughly. Add the garlic and thyme and pour the wine and two-thirds of the stock over the vegetables and return to the oven for a further 40 minutes or until the bird is cooked. About 10 minutes before the end, remove the bacon and keep warm, so that the bird can brown..
4. Remove the guinea fowl, cover it with kitchen foil and allow to rest. Increase the oven heat to Gas Mark 6 or electric equivalent (Circotherm 170C) and roast the vegetables for a further 15-20 minutes, until all are nicely cooked. Meanwhile mix the flour and the remaining butter in a bowl to make a paste..
5. Transfer the vegetables to the dish with the guinea fowl and the roasting tin with all the roasting and resting juices to a hob on a medium-high heat Add the redcurrant jelly and the flour paste, stirring or whisking quickly to dissolve thoroughly. Then add the remaining stock and taste the sauce. Add further seasoning if that’s your taste. Increase the heat and bring to a bubbling boil, stirring continuously to avoid lumps..
6. Carve the meat and serve onto warmed plates with the sauce, vegetables and any other accompaniments..

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