You are here

Guinea Fowl In White Wine Sauce

Chicken.delights's picture
Ingredients
  Guinea fowl 1 (or 2 small size)
  Mixed vegetables 5 Ounce, chopped (onion, carrot and celery)
  Parsley stalks 3
  Bay leaf 1
  Peppercorns 6
  Chicken stock cubes 2
  Mushrooms 4 Ounce
  Butter 2 Ounce
  Lemon 1 , juiced
  Flour 1 1⁄2 Ounce
  White wine 1⁄4 Pint
  Stock 1 Cup (16 tbs) (adjust quantity as needed)
  Single cream 5 Tablespoon
  Mace 1 Pinch
Directions

MAKING
1) Into a large pan, place the guinea fowl with 4-5 ounces of mixed chopped vegetables, parsley stalks, bay leaf, peppercorns, and 2 chicken stock cubes
2) Bring to a boil and cook till the fowl becomes tender
3) Drain the stock into a bowl and carve the flesh from the fowl
4) Quarter the mushrooms and then add in a frying pan with melted butter
5) Tip in the lemon juice to the mushroom
6) Then add in the flour with white wine and stock
7) Bring to a boil and simmer for 3 minutes
8) Add cream and the seasoning

SERVING
9) Serve the fowl and spoon the sauce over and serve with hot rice or fried potatoes and a green crisp salad

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Interest: 
Holiday
Ingredient: 
Poultry
Preparation Time: 
20 Minutes
Cook Time: 
40 Minutes
Ready In: 
60 Minutes
Servings: 
4

Rate It

Your rating: None
4.14
Average: 4.1 (15 votes)