Ingredient:
2 tbsp sunflower oil
2×1.25 kg (2 ½ lb) guinea fowl, cut into serving pieces
4 shallots, halved
1 tbsp plain flour
600 ml (1 pint) chicken stock
150 ml (1/4 pint) dry white wine
4 tbsp Madeira
Salt and black pepper
375 g (12 oz) seedless green grapes
150 ml (1/4 pint) double cream
Chopped parsley, to garnish
Savoy cabbage, to serve
Method:
Heat the oil in a flameproof casserole, and cook the guinea fowl pieces in batches for a few minutes until browned all over. Lift out and drain. Lower the heat, add the shallots, and cook, stirring, for 5 minutes or until softened. Lift out and drain.
Add the flour, and cook, stirring, for 1 minute. Pour in the stock, and bring to a boil, stirring. Add the wine and Madeira, and season with salt and pepper. Add the guinea fowl and shallots, and bring to a boil. Cook in a preheated oven at 160 ℃ (140℃ fan, Gas 3) for 1 hour or until just tender.
Transfer the casserole to the hob, add the grapes, and cook for 15 minutes, add the cream, and heat gently. Garnish with parsley and serve hot, with boiled Savoy cabbage.
2 tbsp sunflower oil
2×1.25 kg (2 ½ lb) guinea fowl, cut into serving pieces
4 shallots, halved
1 tbsp plain flour
600 ml (1 pint) chicken stock
150 ml (1/4 pint) dry white wine
4 tbsp Madeira
Salt and black pepper
375 g (12 oz) seedless green grapes
150 ml (1/4 pint) double cream
Chopped parsley, to garnish
Savoy cabbage, to serve
Method:
Heat the oil in a flameproof casserole, and cook the guinea fowl pieces in batches for a few minutes until browned all over. Lift out and drain. Lower the heat, add the shallots, and cook, stirring, for 5 minutes or until softened. Lift out and drain.
Add the flour, and cook, stirring, for 1 minute. Pour in the stock, and bring to a boil, stirring. Add the wine and Madeira, and season with salt and pepper. Add the guinea fowl and shallots, and bring to a boil. Cook in a preheated oven at 160 ℃ (140℃ fan, Gas 3) for 1 hour or until just tender.
Transfer the casserole to the hob, add the grapes, and cook for 15 minutes, add the cream, and heat gently. Garnish with parsley and serve hot, with boiled Savoy cabbage.
