Braised guinea fowl with walnut and grapes

Name: Braised guinea fowl with walnut and grapes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 thick slice of pancetta (approx. 100 g); 2 Onions; 120 g Carrots; 120 g Celeriac; 1 (approx. 1.2 kg) Large guinea fowl; 2 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Flour; 200 ml dry white wine; 200 ml Vegetable broth; 3 Stem(s) Parsley; 5 Stem(s) Thyme; 200 g light grapes; 75 g Walnut kernel halves; 2 TABLESPOONS Grape seed oil

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 thick slice of pancetta (approx. 100 g)
2 Onions
120 g Carrots
120 g Celeriac
1 (approx. 1.2 kg) Large guinea fowl
2 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Flour
200 ml dry white wine
200 ml Vegetable broth
3 Stem(s) Parsley
5 Stem(s) Thyme
200 g light grapes
75 g Walnut kernel halves
2 TABLESPOONS Grape seed oil

Directions

1
Cut the pancetta into small cubes. Clean, peel and dice the onions, carrots and celery. Wash the meat, remove quills if necessary. Dab meat dry. Cut chicken into 6 pieces. Cut the breast fillets in half again
2
Heat the oil in a roasting pan, fry the meat all around, season with salt and pepper. Remove the meat. Add pancetta and vegetables and fry for 3-4 minutes. First dust with flour and mix well, then add wine and stock. Add meat again. Cover and simmer for about 45 minutes
3
Wash the parsley and thyme and shake dry. Coarsely chop the leaves. Wash the grapes and remove from the stalks. Add herbs, nuts and grapes to the meat about 10 minutes before the end of the cooking time. Season with salt and pepper and finally sprinkle with grape seed oil