Roast supreme of guinea fowl with sherry and grapes | Matching Food & Wine
A simple but clever dinner-party dish of guineafowl with sherry and grapes from talented food writer James Ramsden’s clever new book ‘Do Ahead Dinners’.
Ingredients
- 2 tsp finely chopped thyme leaves
- 1 tsp finely chopped rosemary
- 1 garlic clove, peeled and crushed to a paste
- 100g/3½oz/7 tbsp butter, softened
- salt and pepper
- 6 supremes of guinea fowl
- olive oil
- 200ml/7fl oz/generous ¾ cup medium-dry sherry
- 100ml/3½fl oz/7 tbsp chicken stock
- 200g/7oz grapes, halved
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