Royal Guineafowl Casserole
With its herb mushroom sauce, this casserole would grace any royal feast.
COOK TIME: 1 hour 10 minutes
- Preheat the oven to 160°C/140°C Fan/Gas 3.
- Joint the guineafowl and remove the legs (the whole leg, with the thigh and drumstick in one piece) and breast from the bone, so you have four legs and four breasts (see tip). Season with salt and pepper.
- Heat 1 tablespoon of the oil and half the butter in a deep ovenproof frying pan or flameproof and ovenproof casserole dish. When the butter has melted, brown the joints over a high heat until golden all over – you may need to do this in batches. Remove from the pan and set aside.
- Add the remaining oil if needed, tip in the shallots and fry over a high heat, stirring frequently, for 4–5 minutes. Add the garlic, sugar and vinegar and fry for another 2–3 minutes until the shallots start to become golden.
- Measure the flour into a large bowl and gradually whisk in the wine, a little at a time, until you have a smooth paste, then add the rest to make a cloudy liquid. Pour into the pan and stir over the heat until thickened and smooth. Season with salt and pepper, then return the leg joints to the pan.
- Bring to the boil, cover with a lid and transfer to the oven to cook for about 20 minutes. Add the breasts, mixing them into the sauce, and return to the oven to cook for a further 15 minutes or until tender.
- Stir in the cream and add the tarragon and parsley, then check the seasoning.
- In a large frying pan, fry the mushrooms over a medium-high heat in the rest of the butter for 3–4 minutes until golden, and add to the casserole. Serve piping hot with vegetables and potatoes of your choice.
The casserole can be made up to a day ahead, adding the fresh herbs and mushrooms to serve.
Freezes well; omit the herbs and mushrooms and add to serve.
MARY'S CLASSIC TIPS:
- For a speedy way to peel a large quantity of shallots, leave them in a bowl of boiling water for 4–5 minutes, then remove and, when cool enough to handle, you’ll find it easy to slip off the skins.
- If you’re unsure about jointing the guineafowl, ask your butcher to do it for you.
This recipe is taken from: Classic