Guinea fowl braised in orange sauce

2 servings

Ingredients

Quantity Ingredient
60 millilitres Waitrose Sunflower Oil; (4tbsp)
1 Whole guinea fowl
10 Shallots; peeled
30 millilitres Waitrose Plain Flour; (2tbsp)
150 millilitres Chicken stock; ( 1/4pt)
300 millilitres Fresh orange juice; ( 1/2pt)
2 smalls Oranges; juice and zest
15 millilitres Soft demerara sugar; (1tbsp)
2 Cloves garlic; finely chopped
45 millilitres Parsley; finely chopped
; (3tbsp)
30 millilitres Thyme; finely chopped
; (2tbsp)
5 millilitres Salt; (1tsp)
60 millilitres Waitrose Single Cream; (4tbsp)
Salt and freshly ground black pepper

Directions

Heat 15ml (1tbsp) of the oil in a flameproof casserole and fry the guinea fowl until golden on both sides. Remove from the pan and drain on kitchen paper.

Heat the remaining oil in the casserole and fry the shallots until slightly golden brown. Add the flour and cook for 1 minute, stirring continually.

Gradually add the stock and orange juice, bring to the boil, stirring until thickened.

Stir in the orange zest, sugar, garlic, parsley, thyme and salt. Return the guinea fowl to the casserole, cover and transfer to a preheated oven at 200ºC, 400ºF, gas mark 6 for 45 minutes or until the guinea fowl is thoroughly cooked.

Transfer the guinea fowl to a serving plate. Stir the cream into the sauce, add salt and pepper to taste. Pour the sauce over the guinea fowl and serve with couscous, mashed potatoes or wild rice.

Converted by MC_Buster.

NOTES : The sharp tang of oranges complements the guinea fowl beautifully to produce a deliciously simple supper for two. If guinea fowl is not available try duck or pheasant. Converted by MM_Buster v2.0l.

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