Guinea fowl legs recipe with chestnuts and onions
Ingredients
- 4 guinea fowl legs
- 1 tablespoon of olive oil
- 150 gr. of smoked bacon cubes 5.35 oz.
- 200 gr. of pearl onions 7 oz.
- 20 cl. of white wine 4/5 cup or 7 oz.
- 20 cl. of chicken bouillon 4/5 cup or 7 oz.
- pepper
- 200 gr. of chestnuts peeled and cooked (7 oz.)
- 2 sprigs of chervil
Instructions
- Heat 1 tablespoon of olive oil in a large casserole dish. Fry guinea fowl legs on both side, remove from casserole and reserve.
- Peel onions. Brown bacons for 3 minutes, add onions and leave to cook for 3 minutes.
- Add guinea fowl legs, white wine, chicken stock and pepper.
- Cover and leave to cook on medium/low heat for 50 minutes.
- Add chestnuts and cook for another 10 minutes.
- Remove meat and vegetables from casserole dish.
- Spread some ciselled chervil and serve.