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Roast Chicken with Gooseberry Chutney and Buttermilk Sauce
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This probably seems like a strange combination but I had a similar dish in Denmark – with rhubarb – and it was delicious. Guinea fowl would be just as good as chicken (if not better, as it’s stronger in flavour).
A full-flavoured but not too assertive chardonnay is ideal here.
Typical values per serving:
This recipe was first published in August 2008.