Roast Guinea Fowl with Chestnuts
Roast Guinea Fowl with Chestnuts



  • 1.3kg guinea fowl
  • 1 lemon, cut in half
  • 2 bay leaves
  • 4 thyme sprigs
  • 3 tbsp olive oil
  • 500g maris piper potatoes, cut into chunks
  • 3 garlic cloves
  • 200g mushrooms, halved
  • 200g cooked chestnuts
  • For the Gravy
  • 150ml white wine
  • 150ml hot chicken stock
  • 1 tbsp cranberry jelly
  • Preheat the oven to 190C. Season the bird inside and out and stuff with the lemon halves, 2 thyme sprigs and the bay leaves. Drizzle with olive oil and roast for 15 mins. Meanwhile, add the potatoes, thyme, garlic and remaining oil around the guinea fowl and roast for a further 45 mins.
  • Remove the roasting tin from the oven and stir in the mushrooms and chestnuts. Roast for 15 mins more, then remove everything to a platter and keep warm. Boil the pan juices on the hob and stir in the wine, stock and cranberry jelly. Cook until thickened and glossy, seasoning to taste. Carve the guinea fowl and serve with the vegetables, nuts and the sauce on the side. Delicious!
90 mins
4 serving

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