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Guinea Fowl Casserole with Chestnuts

This guinea fowl casserole with chestnuts is a rich, comforting dish that’s perfect for entertaining during Advent and the Christmas season. Guinea fowl has a delicate flavour somewhere between chicken and game, making it an excellent choice for festive cooking without being too heavy. Slowly braised in red wine and stock with aromatic herbs, smoky bacon and sweet chestnuts, this casserole develops a deep, warming flavour that feels both elegant and hearty. Ideal for relaxed gatherings, it can be made ahead and gently reheated, allowing you to spend more time with your guests. Serve it with creamy mashed potatoes, boiled potatoes, or simply some crusty bread to soak up the sauce, alongside a crisp green salad for balance.  
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Resting Time 4 hours
Total Time 1 hour 40 minutes
Servings: 4 people
Cuisine: French
Calories: 1234
Ingredients Method

Ingredients
  

  • 2 Tbsp olive oil
  • 1 whole guinea fowl
  • 2 rashers smoked bacon diced
  • 1 red onion chopped
  • 1 garlic clove finely chopped
  • 250 ml red wine
  • 350 ml chicken stock
  • 1 large carrot cut into chunky pieces
  • 50 g cooked chestnuts
  • 1 bay leaf
  • 1 sprig rosemary
  • 1 star anise
  • Salt and pepper
  • Chopped parsley to serve

Method
 

  1. Using a sharp knife or poultry scissors, cut the guinea fowl into 8 portions. Season well with salt and pepper.
  2. Heat the olive oil in a large casserole dish over medium heat. Brown the guinea fowl pieces all over for about 8 minutes, then remove them to a plate.
  3. Add the diced bacon and chopped onion to the same dish. Cook for about 5 minutes, until the bacon is crisp and the onion has softened.
  4. Stir in the garlic and cook for 30 seconds until fragrant.
  5. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan to deglaze it.
  6. Return the guinea fowl pieces to the casserole and pour in the chicken stock.
  7. Add the carrot pieces, bay leaf, rosemary and star anise. Bring to the boil, then reduce the heat.
  8. Cover and simmer gently for about 45 minutes.
  9. Add the chestnuts and continue cooking for another 30 minutes, until the meat is tender and the sauce is rich and well reduced.
  10. Taste and adjust the seasoning if needed.
  11. Serve hot, scattered with chopped parsley.