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Add a photoServings: 6
Ingredients
- 200 ml white wine
- 4 clv garlic
- 7 Tbsp. extra virgin olive oil
- 6 x guinea fowl or possibly corn fed chicken breasts with skin left on
- 225 gm streaky bacon or possibly lardons
- 350 gm shallots or possibly button onions
- 4 x celery sticks
- 175 gm puy lentils
- 1 med onion
- 2 sprg thyme
- 1 lt evel tbsp tomato paste
- 1 x level tbsp minced fresh thyme
- 1 Tbsp. balsamic vinegar
- 1 x salt and freshly grnd black pepper frisee salad to serve
Directions
- Mix white wine with two crushed garlic doves and 3 tbsp extra virgin olive oil.
- Lay guinea fowl in a non metallic dish and pour over wine mix.
- Cover and chill for 4 hrs or possibly overnight.
- Remove rind from bacon and cut into 10mm strips.
- Peel and quarter shallots.
- Cut three celery sticks into strips.
- Place lentils in a large pan with remaining celery stick onion and thyme sprigs.
- Cover with cool water bring to boil then cook in the simmering ovenfor 40 min or possibly till just tender.
- Drain reserving 200ml of cooking liquor.
- Throw away celery onion and thyme.
- Lift guinea fowl from marinade and pat dry with kitchen paper.
- Heat 2 tbsp extra virgin olive oil in a large ovenproof frying pan on the boiling plateand brown guinea fowl skinside down for 2 to 3 min.
- Transfer to a roasting tin and pour mannade over.
- Cook on the second runners of the roasting ovenfor 15 to 20 min.
- Meanwhile add in shallots and bacon to the frying pan and cook on the floor of the roasting ovenfor 7 to 12 min till the bacon is crisp and the shallots are golden brown.
- Add in tomato paste remaining crushed garlic cloves and celery strips and cook on the simmering plate for 3 to 4 min.
- Add in cooked lentils minced thyme and vinegar.
- Lift guinea fowl from tin.
- Keep hot in the simmering oven.
- Add in pan juices and reserved cooking liquor to lentils.
- Bring to boil simmer 2 to 3 min on the simmering plate add in remaining oil. Season.
- Serve with guinea fowl and frisee salad.
- Preferably buy bacon in one piece from the butcher and cut into lardons (strips). Alternatively buy ready cut lardons available from mayor supermarkets. Puy lentils are tiny black lentils quick to cook with a delicious flavour that goes particularly well with game birds and other poultry.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 146g | |
| Recipe makes 6 servings | |
| Calories 222 | |
| Calories from Fat 141 | 64% |
| Total Fat 15.94g | 20% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 29mg | 1% |
| Potassium 309mg | 9% |
| Total Carbs 13.45g | 4% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.83g | 1% |
| Protein 1.87g | 3% |
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