Photo: Sorin Gheorghita
Pot-roast guinea fowl with lentils, Sherry & bacon
16 ingredients
15 min
Serves 2 - 3
openrecipes
This game bird is the perfect size for two - enjoy with a Puy lentil ragout and a tarragon and parsley cream sauce
Estimated Nutrition (whole recipe, rough)
715
Calories
47g
Protein
38g
Fat
44g
Carbs
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 tbsp olive oil , plus extra for drizzling
- 50g butter
- 1 small guinea fowl
- 100g smoked bacon lardons
- 1 carrot , finely chopped
- 1 onion , finely chopped
- 2 celery sticks, finely chopped
- 2 bay leaves
- 100g puy lentils
- 100ml dry sherry
- 225ml chicken stock
- ½ bunch tarragon
- 1 tbsp Dijon mustard
- 100ml double cream
- juice ½ lemon
- handful each tarragon leaves and parsley leaves
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes