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Pot-roasted guinea fowl with wild mushrooms, chestnuts and truffled creamed potato
Photo: Andrew Ridley

Pot-roasted guinea fowl with wild mushrooms, chestnuts and truffled creamed potato

25 ingredients 1 hr + 2 hr Serves 6 openrecipes
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Estimated Nutrition (whole recipe, rough)

1292
Calories
60g
Protein
38g
Fat
171g
Carbs

Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 14 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Chicken 100g cooked 165
Potato 1 medium (173g) baked 161
Milk 1 cup (244ml) whole 149
Olive Oil 1 tbsp (14g) 119
Butter 1 tbsp (14g) 102
Sugar 1 tbsp (12.5g) granulated 49
Onion 1 medium (110g) 44
Wine 2 tbsp cooking wine (30ml) 25
Mushroom 1/2 cup sliced (35g) 15
Thyme 1 tsp dried (1.4g) 4
Vinegar 1 tbsp (15ml) distilled 3
Parsley 1 tbsp chopped fresh (3.8g) 1
Salt 1 tsp (6g) 0
Water not in our table 0
Chestnut not in our table 0
Chanterelle not in our table 0
Truffle 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

  • 500g/1lb 2oz bread flour
  • 55ml/2fl oz olive oil
  • 30g/1oz yeast
  • pinch of salt and sugar
  • 250m/9fl oz water
  • bunch thyme
  • 3 guinea fowls
  • 6 button mushrooms
  • 3 shallots
  • splash sherry vinegar
  • splash Madeira
  • 290ml/10fl oz brown chicken stock
  • 55g/2oz butter
  • 18 chestnuts
  • 500g/1lb 2oz cèpes
  • 140g/5oz chanterelles
  • 140g/5oz trompette de la mort
  • brunoise of 4 shallots
  • fresh parsley
  • 800g/1¾lb large potatoes
  • 110g/4oz cold butter
  • 190ml/6½fl oz milk
  • salt
  • drop of truffle oil
  • small black truffle

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

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