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Normandy Guinea Fowl
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Normandy Guinea Fowl
This lovely, old-fashioned dish isn't as calorie-rich as it tastes. Serve with boiled potatoes, which can be mashed into the delicious, appley gravy, and a green vegetable.
- Preparation time: 25 minutes
- Cooking time: 40 minutes
-
Total time:
1 hour 5 minutes
Serves: 2
Ingredients
- 6 Cox, Braeburn or other crisp, juicy eating apples
- 50g butter
- 150ml cider
- 1 guinea fowl or four skinned chicken thighs
- Salt and freshly ground black pepper
- 1 tbsp calvados, brandy or whisky
- 100ml double cream or full fat crème fraîche
Method
- Preheat the oven to 180°C, gas mark 4.
- Peel, quarter, core and thickly slice the apples. Melt half the butter in a heavy casserole over a medium heat. Add the apples and cider, cover, and cook briskly for 10 minutes. Remove the lid and boil for 5 minutes to concentrate the juices. The apples should be tender and juicy but not overly wet.
- If you're using guinea fowl, skin it and joint into four pieces, trimming away any fat. Melt the remaining butter in a frying pan, season the guinea fowl or chicken and brown briefly. Bury the meat in the apples. Tuck a piece of greaseproof paper over the pan contents to exclude air, and add the lid. Bake for 30 minutes.
- Remove the meat from the dish and keep warm. Put the casserole, with the apples, over a medium heat and bring to the boil. Add the alcohol and, a couple of minutes later, the cream. Boil, stirring, to blend and reduce the sauce. Adjust the seasoning. Spoon most of the sauced apples onto a platter and top with the meat. Add the last of the apples, and serve.
Comments
This recipe was first published in September 2005.
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