Roast Guinea Fowl With White Wine Tomatoes Olives Recipes

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ROAST GUINEA FOWL WITH WHITE WINE, TOMATOES & OLIVES



Roast guinea fowl with white wine, tomatoes & olives image

Try our all-in-one roast guinea fowl with tomatoes and olives for a different Sunday lunch. It's inspired by the popular Italian dish chicken cacciatore

Provided by Barney Desmazery

Categories     Dinner

Time 1h20m

Number Of Ingredients 8

2 tbsp olive oil
1.5kg guinea fowl
4 garlic cloves, finely sliced
2 bay leaves
1 large thyme sprig
400g can chopped tomatoes or passata
150ml white wine
150-200g green olives (use pitted or leave the stone in for better flavour)

Steps:

  • Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a flameproof casserole over a medium heat. Season the guinea fowl all over with salt and pepper, then brown in the casserole for 15-20 mins, turning it with tongs until deep golden and crisp all over. Remove to a plate.
  • Reduce the heat to low, then add the garlic, bay and thyme. Stir and sizzle for a minute, then tip in the tomatoes. Use the wine to swill out the tomato can, then pour that in, add the olives and stir everything together. Bring to a simmer.
  • Nestle the guinea fowl in the sauce, breast-side-up, then transfer to the oven and roast uncovered for 50 mins-1 hr until the skin is crisp and the legs are coming away from the body. Leave to rest in the sauce for 10 mins, then lift the guinea fowl using tongs and allow all the juices from the cavity to drain back into the sauce before transferring to a board. Give the sauce a stir, taste for seasoning and briefly reheat on the hob if needed. Carve the guinea fowl and serve with the sauce spooned over.

Nutrition Facts : Calories 617 calories, Fat 30 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 75 grams protein, Sodium 1.8 milligram of sodium

ROAST GUINEA FOWL



Roast Guinea Fowl image

Provided by Martha Stewart

Number Of Ingredients 9

3 2 1/2-pound guinea fowl
4 cups Wild Rice Stuffing (recipe follows)
12 leaves flat-leaf parsley
4 tablespoons (1/2 stick) unsalted butter
Salt and freshly ground pepper
Bunch of fresh chervil
Bunch of fresh parsley
8 cloves garlic, unpeeled
1 cup dry white wine

Steps:

  • Heat oven to 450 degrees.
  • Wash birds and pat dry. Gently loosen the skin of each fowl's breast and place flat-leaf parsley leaves under it. Fill birds with stuffing, truss with butcher's twine, and place in a foil-lined roasting pan. Melt butter and brush birds; sprinkle with salt and pepper, and surround with the chervil, parsley, and garlic.
  • Roast for 15 minutes. Add wine to pan and brush birds again with melted butter. Reduce heat to 400 degrees and roast for 1 hour. Cover with foil and roast for 15 to 30 minutes more.

ROAST GUINEA FOWL



Roast Guinea Fowl image

Make and share this Roast Guinea Fowl recipe from Food.com.

Provided by JustJanS

Categories     Wild Game

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 guinea fowl
1 tablespoon butter
6 slices fatty bacon
3 tablespoons red wine
1/2 lemon, juice of
salt & freshly ground black pepper

Steps:

  • Preheat the oven to very hot.
  • Fold the wings behing the bird, and tie the legs loosely together.
  • Brush with the butter and cover the breasts with the slices of bacon.
  • Place on a rack set over a baking dish and cook in the center of the oven for 20 minutes per pound.
  • Transfer the birds to a warmed serving dish and cover.
  • Add the wine to the pan juices with the lemon juice and boil rapidly for a moment or two.
  • Adjust the seasoning and serve with the birds.
  • Discard the bacon.

Nutrition Facts : Calories 36.1, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 20.9, Carbohydrate 0.8, Sugar 0.2, Protein 0.1

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