Guinea Fowl Supremes Recipes

GUINEA FOWL SUPREME WITH A RICH CHICKEN JUS

Guinea Fowl supreme with a rich Chicken Jus image

Pan roasted breast of Guinea Fowl served with a rich chicken jus, a delicious dinner party main.

Provided by Lesley Garden

Time 5h

Number Of Ingredients 17

Ingredients

4 chicken leg quarters
1 medium onion (sliced)
2 stick celery (chopped)
2 medium carrot (sliced)
1 leek (sliced)
2 cloves garlic (crushed)
2 bay leaves
1 sprig of thyme
1 bunch parsley
1 ltr fresh chicken stock
250 ml dry white wine
1 tsp apple jelly
salt and pepper
10 g butter
4 guinea fowl supremes
1 tbsp sunflower oil
salt and pepper

Steps:

Place the chicken legs into a large roasting dish and place in the oven at 180CFan for at least an hour to roast. Roast the chicken until there is good colour on the legs and on the skin as this adds great flavour to the jus.
Once there is a good colour on the chicken remove from the oven and place the chicken and any cooking juices in a large saucepan. Add a little boiling water to the roasting pan and make sure you get all the roasting juices from the pan.
Add the vegetables and herbs to the saucepan along with the chicken and set over a medium heat, stir until the vegetables have softened, the chicken should look well broken down.
Add the stock to the chicken and vegetables and simmer for at least 2 hours before straining the sauce through a fine sieve lined with muslin. Leave to strain for an hour to ensure that you have all the liquid from the pan.
At this stage allow the stock to settle and the fat will rise to the top. Remove as much fat from the stock as possible, either by spooning it off or using a special fat separating jug. You want a clean and clear stock to make your jus with.
Put the stock into a clean sauce pan and over a high heat reduce the stock by two thirds. Add the wine to the jus and heat vigorously until the jus has again reduced by two thirds or until you have the desired consistency. Remember jus is richer than a simple gravy and you don't need so much.
Add the apple jelly, butter and season to taste. Do not season with salt before this stage as you don't want a salty stock. Set the jus aside until ready to serve.
Brush the guinea fowl supreme with a little sunflower oil and season with salt and pepper.
Heat up a large non-stick frying pan and place each supreme skin side down in the pan and cook for 2-3 minutes on each side until golden.
Remove the guinea fowl from the pan and place into a roasting pan. Place in the oven at 180CFan for 12-14 minutes until it has reached an internal temperature of 74C.
Remove from the oven and leave to rest for 10 minutes before serving with the chicken jus and vegetables of you choice.

Nutrition Facts : Calories 719 kcal, Carbohydrate 12 g, Protein 72 g, Fat 35 g, SaturatedFat 9 g, Cholesterol 291 mg, Sodium 423 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving

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