- Serves: 4
- Cook Time: 1 hour 45 minutes
- Prep Time: 10 minutes
- Effort: medium
- 2 tbsp olive oil
- 1 guinea fowl
- knob of butter
For the sauce
- 150 ml cider
- 4 discovery apples, peeled, cored and diced into 1cm cubes
- 50 ml chicken stock
- 50 ml double cream
- 25 g ground almonds
- 25 g blanched flaked almonds
1. Preheat the oven to 180C/gas 4.
2. Heat the olive oil in a heat-proof baking dish on the hob and brown the guinea fowl well on all sides.
3. Transfer the baking dish to the oven and roast the guinea fowl for about 50 minutes or until cooked through. Remove from the oven and allow to stand, covered, in a warm place. While the guinea fowl is roasting, prepare the sauce and potatoes.
4. For the sauce: put the cider and apples into saucepan and poach the apples over a gentle heat until they are softened. Remove the apples from the pan with a slotted spoon and reserve.
5. Stir the stock and cream into the cider and boil until the sauce is somewhat reduced and slightly thickened. Season with salt and freshly ground pepper. While the sauce is reducing, prepare the potatoes.
6. Put the potatoes into a saucepan of salted water, bring to the boil and cook for about 15 minutes until tender. Remove from the heat and drain.
7. Stir in the ground almonds and the almond flakes, then return the apples to the sauce.
8. To serve, carve the guinea fowl into slices and pour over the apple and almond sauce. Serve alongside the potatoes, with a knob of butter.
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