Guinea fowl with chestnuts and onions

Ingredients

For 1 serving

• Guinea fowl160 g
• Dried chestnuts30 g
• Onion100 g
• Fresh sageto taste
• Chicken broth200 ml
• Savoy cabbage120 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: October – January

Method

1. Rinse the dried chestnuts, put them in a small pan of cold water, bring to the boil and simmer covered over low heat for 30 minutes, until tender; drain.
2. Meanwhile peel the onions and cut them into wedges; pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. When the chestnuts have 10 minutes left, heat half the oil in a casserole over medium-high heat and brown the guinea fowl with the sage and onions for 8 minutes, until the meat and onions are golden.
3. Add the chestnuts and the chicken stock, cover and cook over low heat for 30 minutes, until the meat is tender, the chestnuts are soft and the liquid has reduced.
4. Meanwhile remove the tough outer leaves and central rib of the Savoy cabbage, wash the leaves and cut them into strips about 1 cm wide. Heat the remaining oil in a frying pan over medium-low heat and braise the cabbage with a splash of water and a pinch of salt, covered, for 12 minutes, until soft.
5. Serve the guinea fowl with the chestnuts and onions, next to the braised cabbage.