- 2 small oven-ready Guinea Fowl
- 420ml (14fl.oz.) Fresh Chicken Stock
- 225g (8oz.) Dried Apricot Halves
- 25g (1oz.) Flat-leaf Parsley, roughly chopped
- A 5cm (2 inch) piece Cinnamon Stick
- 2 Carrots, sliced
- 4 tblsp. Pine Nuts
- 3 tblsp. Spanish Brandy
- 3 tblsp. Olive Oil
- 1 to 2 tsp. Red Wine Vinegar
- 2 Garlic Cloves, crushed
- 2 Bay Leaves
- 1 large sprig fresh Thyme
- 1 large Onion, finely chopped
- Salt and Black Pepper
1. Preheat the oven to 350F or 180°C, gas mark 4. Season well the guinea fowl with salt and pepper, and truss it with kitchen string.
2. Use a flameproof casserole to heat the oil over medium heat, and fry the guinea fowl on all sides.
3. Add the carrots, garlic and onion and sauté for 5 minutes.
4. Pour the brandy and add the bay leaves, cinnamon stick, parsley, thyme and stock and mix well. Roast in the center of the oven for 30 minutes, after cover the casserole.
5. Add the apricots after the 30 minutes, return to the oven and cook for about 30 minutes after re-cover the pan.
6. Meanwhile, toast the pine nuts until well browned in a dry frying pan and set aside.
7. Keep warm the guinea fowl after removing it from the pan. Take out the cinnamon, bay leaves, parsley and fresh thyme. Transfer to a blender or food processor to do the puree the sauce. Return to the pan and simmer to reduce and thicken, stirring, and season with vinegar, pepper and salt.
8. At last, carve the guinea fowl into portions, serve on a warmed serving platter, and sprinkle with the pine nuts. Use a sauceboat to serve the sauce separately.
» Spain Recipes