Photo: Lily Banse
Guinea fowl with polenta & chard
16 ingredients
10 min + 40 min
Serves 4
openrecipes
MasterChef judge and chef John Torode cooks a brilliant dish with the very best of the winter season
Estimated Nutrition (whole recipe, rough)
835
Calories
52g
Protein
63g
Fat
18g
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 |
| Milk | 1 cup (244ml) whole | 149 |
| Mascarpone | 2 tbsp (28g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Swiss Chard | 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
- 4 guinea fowl supremes or breasts
- 500ml chicken stock
- 2 bay leaves
- vegetable oil
- 50g butter
- 250ml milk
- ½ tsp salt
- ¼ tsp pepper
- 1 garlic clove , crushed
- 65g instant polenta
- 4 tbsp double cream
- 10g parmesan , grated
- 2 tbsp mascarpone
- 300g Swiss chard , washed, leaves and stalks separated and chopped
- 30g butter
- 1 red chilli , finely chopped
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