Photo: Lily Banse
Guinea fowl with roast chestnuts
12 ingredients
25 min
Serves 4
openrecipes
Use chicken if you prefer in this rustic autumnal roast with homemade gravy
Estimated Nutrition (whole recipe, rough)
507
Calories
38g
Protein
18g
Fat
46g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Chestnut | not in our table | 0 |
| Redcurrant | 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
- 1 guinea fowl or chicken, about 1.3kg/3lb
- 1 lemon
- 2 bay leaves
- several thyme sprigs
- 3 tbsp olive oil
- 500g potatoes , unpeeled, cut into chunks
- 3 garlic cloves , unpeeled and bruised
- 200g chestnut mushrooms , halved if large
- 200g cooked chestnuts
- 150ml white wine
- 150ml chicken stock
- 1 tbsp bramble or redcurrant jelly
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes