Poultry

Guinea Fowl with Vin Santo & Grapes

Cook with:
Filippo Berio Classico Olive Oil
Serves: 4
Preparation time: 10
Cooking time: 80

Ingredients:

  • 1 3kg guinea fowl (or chicken)
  • 100ml Filippo Berio olive oil
  • 20g fresh rosemary
  • 3 garlic cloves
  • 500g seedless red grapes
  • 200ml vin santo
  • 250ml chicken stock
  • 1 tbsp plain flour

Method:

  1. Pre-heat the oven to 180c/160c fan/gas mark 4
  2. Place the bird in a roasting tray and drizzle with the olive oil. Season with salt and pepper. Roast for 30 minutes.
  3. Remove from the oven and add the garlic, grapes (in small bunches) and rosemary sprigs.
  4. Pour in the wine and 100ml water and return to the oven for a further 30 minutes or until the bird is cooked through and juices run clear when a knife is inserted in between the thigh and the breast.
  1. Remove the Guinea fowl, garlic, grapes and rosemary and put onto a serving platter. Cover the bird with foil to rest.
  2. Pour the juices from the tray into a pan, stir in the flour and cook over a low heat for 2 minutes.
  3. Gradually stir in the stock and bring to the boil. Simmer for 3-5 minutes and season to taste. Serve with the guinea fowl, grapes, garlic and rosemary and a bowl of fresh cavolo nero.