Photo: Sorin Gheorghita
Guinea fowl with morel cream
10 ingredients
20 min + 25 min
Serves 2
openrecipes
Spring flavours burst from this roast, best served when morels are in season, though dried also work well
Estimated Nutrition (whole recipe, rough)
385
Calories
33g
Protein
21g
Fat
5g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Spinach | 1 cup raw (30g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | 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 large shallot , diced
- 50g unsalted butter
- 100g fresh morels or 25g dried (soak in hot water for 20 minutes if using dried)
- small splash white wine vinegar
- 100ml white wine
- 250ml chicken stock
- 120ml double cream
- 2 guinea fowl breasts, skin on
- splash Madeira wine
- spinach , to serve
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