Guinea Fowl in White Wine Sauce

Chicken.delights's picture

Jan. 10, 2012


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



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


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
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 834Calories from Fat 355

 % Daily Value*

Total Fat 40 g61.5%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 825 mg34.38%

Total Carbohydrates 18 g6%

Dietary Fiber 2 g8%

Sugars 2 g

Protein 92 g184%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet