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Food and the wines :
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Guinea-fowl stuffed with chestnuts, with braised v
Ingredients :
For 4 persons
4 whole winged guinea-fowl including the wings 200g of sweet chestnuts, 150g of carrots, 100g of white turnips, 100g de potatoes, 1 onion, garlic, laurel, thyme, 1 glass of Ardèche Chardonnay, 25g of flour, breadcrumbs.
Preparation :
 Separate the garlic buds from the clove.
Making the sauce: In a casserole dish, crush the garlic with 50g of carrots, 1 onion, two splashes of oil, laurel and the time, salt and pepper. Once its is cooked to a slight colour, add a glass of white wine, and then add the flour. Mix the two whilst pouring in a litre of water. Cook for about 50 mins.
Stuffing the fowls : Crush 80g of sweet chestnuts with a fork. Mix in some breadcrumbs, milk, salt and pepper. You should obtain an even mixture. Turn over the white poultry, then with the help of a knife, make two cuts in order to create a gap through which to insert the chestnut stuffing. Turn it back over and wrap it in foil. Leave to one side.
Braising the vegetables : Cut the vegetables into large batons. Cook them in salted water. Drain them, melt in a knob of butter and leave them on a low heat.
Heat the rest of the chestnuts in a little of the pre-preared sauce. As with the sauce before, pass it all through a strainer to remove the poultry wings, the onions and carrots etc. Cook the fowls in this dish for around 35min, next remove the foil and cut the fowls into large round discs and place on a plate, add the vegetables, dribble the sauce over the meat and add the chestnuts.. |
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Restaurateur : |
Dominique RIGNANESE à Chandolas
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All the red Ardèche wines go well, especially the Grenaches or the Merlots. You could be brave and try a full and rich Chardonnay aged in an oak cask. |
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