- Serves: 4
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 100 g butter
- 4 heads of Belgian chicory, outer leaves and core removed
- 20 g caster sugar
- juice of 1/2 lemons
- black pepper
- 2 tbsp olive oil
- 4 guinea fowl breasts, skin on
- 2 shallots, chopped
- 1 tbsp chopped thyme
- 125 ml white wine
- 500 ml chicken stock
- sprigs of flat leaf parsley, to serve
1. Preheat the oven to 170°C/gas 3.
2. Heat 50g of butter in a roasting tray. Add the chicory, coat well with the butter and sprinkle with sugar and lemon juice. Season with salt and freshly ground pepper.
3. Cover the chicory with foil and bake for 25 minutes until tender. Remove the chicory and keep warm. Increase the oven temperature to 180°C/gas 4.
4. Heat the olive oil in a heavy-based frying pan. Season the guinea fowl breasts with salt and freshly ground pepper and place them skin side-down in the pan. Fry for 2 minutes on each side.
5. Transfer the breasts to a roasting tray. Roast for 4 minutes. Remove from the oven and rest, keeping warm.
6. While the guinea fowl is cooking, heat the remaining butter in a heavy-based frying pan. Add the shallots and thyme and cook gently until the shallot turns golden, around 5 minutes.
7. Add the white wine and cook briskly, stirring now and then, until the wine has reduced by half.
8. Add the stock and cook briskly until reduced to a sauce consistency. Season with salt and freshly ground pepper.
9. Slice each guinea fowl breast into 5 pieces. Place a sliced guinea fowl breast and chicory head each on 4 serving plates. Strain the sauce over each serving, garnish with parsley and serve.
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