Photo: K8
Guinea fowl cooked with Reisling and chanterelles
14 ingredients
30 min + 1 hr
Serves 4
openrecipes
Guinea fowl cooked in butter with a creamy white wine sauce flavoured with tarragon. Serve with crusty bread.
Estimated Nutrition (whole recipe, rough)
468
Calories
37g
Protein
22g
Fat
29g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 baby white onions
- 130g/4½oz butter
- 300g/10½oz Tenderstem broccoli
- 200g/7oz chanterelles
- 1 guinea fowl
- 3 shallots
- 2 thyme
- 2 bay leaves
- 2 tarragon
- 500ml/18fl oz Reisling white wine
- 300ml/10fl oz chicken stock
- 300ml double cream
- ½ lemon
- and freshly ground pepper salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes