Guinea Fowl with Orange Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1000 grams guinea fowl skin removed1 large Onion chopped.250 mL White Wine 125 ml Orange Juice 2 cups Chicken stock3 medium carrots chopped 3 stalks, large (11"-12" long) Celery chopped200 g Bacon1 dash Salt 1 dash Pepper, black 2 tsp Thyme, ground 1 tbsp Basil 1 tbsp butter, unsalted 25 grams Flour, white 1 tsp Paprika 1 cup Tangerines, (mandarin oranges), canned 2 fl. oz Sherry, dry 3 tbsp Orange Marmalade
Heat oven to 170º C (350º F)
Place guinea fowl in a casserole and cover with slices of bacon. Place onion around the fowl and sprinkle with thyme and basil. Salt and pepper to taste. Pour over the wine, orange juice and chicken stock so that liquid is about ½ way up the bird. Cover.
Put in oven and bring to boil. Allow 30 minutes after boiling then add vegetables and cook for another 30 minutes.
Put aside to allow the bird to rest, meanwhile make the sauce.
Sauce
1 tablespoon butter
1 tablespoon flour
Large pinch paprika
Tin of mandarins with juice
Sherry
3 tablespoons Marmalade
Heat butter, flour and paprika in a thick based saucepan, when melted cook for 1 minute and then add juice from mandarins stirring well.
Add enough sherry to make a sauce consistency. Cook for a few minutes then add mandarins and heat through. Serve with guinea fowl, vegetables and roast sweet potatoes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DIANES356.
Place guinea fowl in a casserole and cover with slices of bacon. Place onion around the fowl and sprinkle with thyme and basil. Salt and pepper to taste. Pour over the wine, orange juice and chicken stock so that liquid is about ½ way up the bird. Cover.
Put in oven and bring to boil. Allow 30 minutes after boiling then add vegetables and cook for another 30 minutes.
Put aside to allow the bird to rest, meanwhile make the sauce.
Sauce
1 tablespoon butter
1 tablespoon flour
Large pinch paprika
Tin of mandarins with juice
Sherry
3 tablespoons Marmalade
Heat butter, flour and paprika in a thick based saucepan, when melted cook for 1 minute and then add juice from mandarins stirring well.
Add enough sherry to make a sauce consistency. Cook for a few minutes then add mandarins and heat through. Serve with guinea fowl, vegetables and roast sweet potatoes.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user DIANES356.
Nutritional Info Amount Per Serving
- Calories: 421.0
- Total Fat: 10.6 g
- Cholesterol: 112.6 mg
- Sodium: 649.4 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.9 g
- Protein: 47.8 g
Member Reviews