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Roast Guinea Fowl With Chestnuts, Apples And Red Cabbage
MANGER17Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 1 guinea fowl (large, approx. 3 to 4 pounds/ 1.5-1.8 kg, you can alternate and use a chicken instead)
- 1 red cabbage (medium-sized)
- 3 red onions (peeled and quartered)
- 20 oz. chestnuts (peeled cooked)
- 8 red apples (small, quartered)
- 2 red wine (Bordeaux, or any of your favourite cooking wine)
- 1/4 cup unsalted butter (in small chunks)
- olive oil
- 1 bunch thyme (rosemary and a bay leaf)
- salt
- pepper
- 18 oz. crème de marron (sweetened vanilla chestnut cream)
- 0.01 grams flour (self-raising, sifted)
- 4 eggs (separated)
- 1/3 cup butter (salted-, + extra for the pan, softened at room temperature)
- 4 chestnuts (Glazed, / marrons glacés, optional)
- sugar (Confectioner’s, for dusting)
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