Guinea Fowl with Wild Mushrooms

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    45mins
  • Serves icon
    Serves
    4
  • Calories icon
    Calories
    551

A classic cream sauce, akin to a Chicken Breton. A great supper on a cold evening, serve with a buttery mash potato or even a brown rice.

recipe updated 14 Dec. 2024

Ingredients

  • Leek icon
    Leek
    170 g
  • Garlic clove icon
    Garlic clove
    2
  • Guinea fowl supreme icon
    Guinea fowl supreme
    4
  • Smoked lardons icon
    Smoked lardons
    100 g
  • Olive oil icon
    Olive oil
    1 tablespoon
  • Wild mushrooms icon
    Wild mushrooms
    400 g
  • Thickened cream icon
    Thickened cream
    200 ml
  • Wholegrain mustard icon
    Wholegrain mustard
    50 g
  • Salt & pepper icon
    Salt & pepper
    as needed

Tools

  • kCook icon Oven
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large

Step preview

  1. Preheat an oven to 160ºC
  2. Add oil into the appliance bowl, fit the splashguard
  3. Heat until hot - 1 minute, 160ºC speed Off
  4. Add one piece of guinea fowl
  5. Cook until browned - 1 minute 30 seconds, 160ºC speed Off
  6. Use tongs to turn the meat over
  7. Cook until browned - 1 minute 30 seconds, 160ºC speed Off
  8. Transfer the meat to a large baking tray
  9. Repeat with the rest - 1 minute 30 seconds, 160ºC speed Off
  10. Bake until crispy - 12 minutes, 160°C
  11. Remove from the oven and continue
  12. Fit the Stir Tool
  13. Add the ingredient into the appliance bowl, fit the splashguard
  14. Cook until crispy - 3 minutes, 160ºC speed Stir 2
  15. Then add the ingredients
  16. Cook until translucent - 3 minutes, 120ºC speed Stir 2
  17. Then add the ingredient
  18. Cook until softened - 5 minutes, 105ºC speed Stir 2
  19. Then add the ingredients
  20. Cook until thickened - 3 minutes, 105ºC speed Stir 2
  21. Season with salt & pepper
  22. Serve the meat with the sauce
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