Braised Guinea Fowl Recipe

Name: Braised Guinea Fowl Recipe
Total time: 60 min
Ingredients: 1 guinea fowl, (1.5kg approx), cut into eight pieces; 300ml of chicken stock, made with 4 tsp Essential Cuisine chicken stock and 300ml boiling water; 30g of dried porcini mushrooms; 40g of unsalted butter; 2 tbsp of olive oil; 3 shallots, peeled and finely chopped; 2 garlic cloves, peeled and finely chopped; 80g of girolles, any grit removed; 80g of chanterelles, any grit removed; 100g of chestnut mushrooms, sliced; 4 sprigs of fresh thyme; 200ml of Marsala wine; 80ml of double cream; chopped parsley, to garnish

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Louise Robinson's braised guinea fowl recipe is autumn on a plate.

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Ingredients

1 guinea fowl, (1.5kg approx), cut into eight pieces
300ml of chicken stock, made with 4 tsp Essential Cuisine chicken stock and 300ml boiling water
30g of dried porcini mushrooms
40g of unsalted butter
2 tbsp of olive oil
3 shallots, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
80g of girolles, any grit removed
80g of chanterelles, any grit removed
100g of chestnut mushrooms, sliced
4 sprigs of fresh thyme
200ml of Marsala wine
80ml of double cream
chopped parsley, to garnish