Braised Guinea Fowl With Walnuts And Grapes Recipe

Name: Braised Guinea Fowl With Walnuts And Grapes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.2 kg guinea fowl; 2 tbsp vegetable oil; 100 g diced pancetta; 2 None onions, peeled and finely chopped; 120 g carrots, peeled and diced; 120 g celeriac, peeled and diced; 1 tsp flour; 200 ml dry white wine; 200 ml vegetable stock; 1 tbsp fresh chopped parsley; 1 tbsp fresh chopped thyme leaves, plus sprigs to garnish; 200 g seedless white grapes; 75 g walnut halves; 2 tbsp grape seed oil (optional)

Servings: persons

1.2 kg guinea fowl
2 tbsp vegetable oil
100 g diced pancetta
2 None onions, peeled and finely chopped
120 g carrots, peeled and diced
120 g celeriac, peeled and diced
1 tsp flour
200 ml dry white wine
200 ml vegetable stock
1 tbsp fresh chopped parsley
1 tbsp fresh chopped thyme leaves, plus sprigs to garnish
200 g seedless white grapes
75 g walnut halves
2 tbsp grape seed oil (optional)

1
Use a large sharp knife to cut the guinea hen into 6 portions then half each breast portion to give you 8 portions in total. Season the portions with salt and freshly ground black pepper. Heat the vegetable oil in a large flameproof casserole dish, add the guinea hen portions and sear over high heat until golden. Remove and set aside.
2
Add the pancetta, onions, carrots and celeriac to the dish and saute over medium heat for 3-4 mins. Stir in the flour and cook for 1 min then gradually stir in the wine and stock, scraping any sediment from the base of the dish. Return the guinea hen to the dish. Cover and simmer for 35 mins.
3
Add the herbs, grapes and walnuts. Cover and simmer for a further 10-15 mins. Adjust the seasoning to taste and serve drizzled with grape seed oil, if desired, and garnished with thyme sprigs.

270

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1.2 kg guinea fowl, 2 tbsp vegetable oil, 100 g diced pancetta, 2 None onions, peeled and finely chopped, and more.

Yes, Braised Guinea Fowl With Walnuts And Grapes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Guinea Fowl With Walnuts And Grapes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions