Per Serving:
- Calories: 600
- Total fat: 30 g
Heat the oil and butter in a deep flameproof casserole (see Cook’s Tip). Add the guinea fowl or chicken joints in batches and cook until brown on the skin side before turning and browning on the other side. Remove with a slotted spoon and set aside. Add the shallots or button onions, bacon or lardons, halved tangerines and kumquats to the pan and cook, stirring, until brown. Stir in the ginger and garlic and cook for 1min.
Stir in flour, Madeira and stock. Return the joints to the casserole, then add the cinnamon stick, tangerine juice and redcurrant jelly.
Bring to boil; cover and cook at 170°C (150°C fan) mark 3 for 50–60min or until tender. (Cooking time depends on thickness of the joints, not their weight, so return to the oven if necessary.)
Discard cinnamon stick. Lift guinea fowl out of the sauce, cover with foil and keep warm. In a saucepan, bring the sauce to the boil, add chestnuts, if using, and bubble for 10min or until reduced by half. Pour over the guinea fowl, garnish and serve.
Serve with: Couscous.
Prepare ahead: Complete recipe. Cool, then cover and chill for up to one day.
To serve: Place the guinea fowl and sauce in a flameproof casserole; add 30ml (2tbsp) water. Bring to boil and reheat at 180°C (160°C fan) mark 4 for 30–40min or until hot to the centre.
To freeze: Complete the recipe. Cool, then pack and freeze.
To serve: Thaw at cool room temperature overnight. Place the guinea fowl and sauce in a flameproof casserole; add 30ml (2tbsp) water. Bring to boil and reheat at 180°C (160°C fan) mark 4 for 30–40min or until hot to the centre.
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Don't have a casserole?
If you don’t have a large enough casserole, brown the guinea fowl, bacon and vegetables in a large frying pan and continue the recipe using a large roasting tin covered with foil.