Stuffed guinea fowl with chestnuts and fruits
Looking for a different option than turkey and capon? Cook a stuffed guinea fowl with chestnuts and fruits for your festive dinner.
1. Preheat the oven at 150°C (th. 5). Set 3 chestnuts, 2 apricots and 1 bay leaf, aside for the garnishes. Brush the guinea fowl belly flesh with butter. Add salt, pepper and sprinkle with hazelnuts and 1/2 of the spices and dried herbs. Set aside.
2. Crumble the remaining chestnuts. Wash and cut the mushrooms and carrots into small pieces. Peel and chop the onion. Peel the garlic and chop finely. Then chop finely the chicken fillet, lardons, dried apricots and stale bread.
3. In an oiled skillet, brown the onions, carrots, garlic and raisins for 5 minutes. During this time, in a second skillet, toss the mushrooms. Blend the chicken, lardons, apricots, stale bread and the rest of the dehydrated herbs with 5 tablespoons of cream with both preparations.
4. Seal the filling in the guinea fowl by folding the sides and tying it. Clamp the legs shut and place it on a dish. Sprinkle the rest of the spices and season. Pour in the wine and add the remaining bay leaves and bake for 1 hour 20 minutes. Baste with the juices from time to time. Remove from the oven and pour the remaining cream. Cover with parchment paper and place back in the oven for 15 more minutes with the oven off.
5. On a tray, plate the guinea fowl covered with the sauce and decorated with the red currants and the ingredients for garnishing.
Photo credit : Sucré Salé
