Sherry roasted guinea fowl with chickpeas and chorizo

Enjoy a simple but delicious meal with Silvana Franco's tasty pot-roast, flavoured with sherry, chorizo sausage and sage
By Silvana Franco
Sherry roasted guinea fowl with chickpeas and chorizo
  • Rating:
  • Serves: 2
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1 tbsp olive oil
  • 1 chorizo sausages, about 125g, skinned
  • 1 onions, roughly chopped
  • 2 clove garlic, roughly chopped
  • 8 sage leaves
  • 8 cherry tomatoes
  • 400 g tinned chickpeas, drained
  • 1 tsp smoked paprika
  • 100 ml sherry, medium
  • 300 ml chicken stock, hot
  • 1 guinea fowl, cut into eight pieces
  • 2 tbsp parsley, chopped
  • 1 pinches black pepper


1. Preheat the oven to 200ÂșC/ gas 6. 2. Heat the olive oil in a large casserole dish or a small roasting tin set on the hob. 3. Cut the chorizo into thick slices and add to the pan with the onion, garlic and sage. 4. Cook over a high heat for a couple of minutes until the onion begins to soften and the chorizo releases its orange oils into the pan. 5. Stir in the cherry tomatoes, chickpeas, paprika, sherry and stock and season well with salt and freshly ground pepper. 6. Sit the guinea fowl on top of the chickpea mixture and roast for 30 minutes in the oven, until cooked through and crispy skinned. 7. Sprinkle over the chopped parsley and serve straight from the casserole dish or roasting tin.

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