This is always the same story. What should I make for Christmas eve? What can I cook for New Year Eve? This is getting more difficult when you are just two or four. You want to eat delicious things; but you cannot roast an entire turkey. As a result you get to think more on what you can actually make.
This recipe is made for two to four peoples and is quite easy. You can make serve this with mash potatoes or a celery purée (one of my favourites).
During christmas holidays, I like to eat everyday good and fancy food. Not only around Christmas and New year. We will spent the complete holidays just the two of us with Adrien except for the 24th and the 31th. Maybe some friends will come over and I will have the chance to cook something nice for them. But in the meantime, this is what I am planning to cook for just the both of us :-)!
Guinea fowl legs recipe with chestnuts and onions
Ingredients
- 4 guinea fowl legs
- 1 tablespoon of olive oil
- 150 gr. of smoked bacon cubes 5.35 oz.
- 200 gr. of pearl onions 7 oz.
- 20 cl. of white wine 4/5 cup or 7 oz.
- 20 cl. of chicken bouillon 4/5 cup or 7 oz.
- pepper
- 200 gr. of chestnuts peeled and cooked (7 oz.)
- 2 sprigs of chervil
Instructions
- Heat 1 tablespoon of olive oil in a large casserole dish. Fry guinea fowl legs on both side, remove from casserole and reserve.
- Peel onions. Brown bacons for 3 minutes, add onions and leave to cook for 3 minutes.
- Add guinea fowl legs, white wine, chicken stock and pepper.
- Cover and leave to cook on medium/low heat for 50 minutes.
- Add chestnuts and cook for another 10 minutes.
- Remove meat and vegetables from casserole dish.
- Spread some ciselled chervil and serve.
My husband was justing wishing for guinea fowl! I like your post because your guinea fowl recipe looks great and you used pearl onions and your bowl is pretty 🙂
Thank you very much Rosemary. I got inspired by your bowls. So when I saw it on one vintage market, I bought it straight away!
I made this with chestnut mushrooms and sliced onions, no bacon, no garlic, no chestnuts, cooked in white wine and chicken stock for the same time. Added cream at the end and thickened the sauce before serving. Delicious, guinea fowl was the most tender I have ever tasted, and I had one reheated in the sauce the next day, a wonderful find. Will be cooking it often. Thank you.
Thank you for this recipe – I’ve struggled to find other recipes for guinea fowl legs, so this is very welcomed.