ingredients
serves 8
2 tablespoons Butter
1 tbsp oil
6 guinea fowl supremes or chicken supremes, with skin, each about 5 ounce
6 ounce rindless fatty bacon, chopped
1/2 pound button mushrooms
1/2 pound baby onions, peeled
6 tbsp brandy
12 ounce red wine, such as Cabernet Sauvignon
1 1/4 pints chicken stock
2 tbsp redcurrant jelly
salt and pepper
method
1. Heat the butter and oil in a heavy-based skillet. Add the guinea fowl, skin-side down, and cook over a high heat for 3 minutes until deep golden brown. Turn and seal the other side for 2 - 3 minutes. Transfer the guinea fowl to an ovenproof dish and finish cooking in the oven at 150°C (130°C fan oven), while you make the sauce,
2. Add the bacon, mushrooms and baby onions to the skillet. Cook for 4 - 5 minutes or until golden; remove the bacon and mushrooms and set aside.
3. Add the brandy, red wine, stock and redcurrant jelly to the pan. Bring to the boil and leave to bubble rapidly for about 15 minutes or until the sauce is well reduced and syrupy.
4. Return the guinea fowl to the pan with the bacon and mushrooms. Bring to a simmer and check the seasoning. Serve at once, with a root vegetable puree or creamy mashed potatoes and a green vegetable.
