Guinea fowl with grapes and roast potatoes

Ingredients

For 1 serving

• Guinea fowl170 g
• Grapes120 g
• Fresh sageto taste
• Rosemaryto taste
• Potatoes160 g
• Chicken broth100 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: September – October

Method

1. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper. Wash the grapes and pull them off the stalks; if they're large, halve them and remove the seeds.
2. Heat half the oil in a casserole over medium-high heat with the sage and rosemary and brown the guinea fowl for 8 minutes, skin side first, until golden on all sides.
3. Pour in the chicken stock, cover and cook over low heat for 25 minutes.
4. Meanwhile preheat a conventional oven to 200 °C; peel the potatoes, cut them into roughly 2 cm cubes, toss them in a baking dish with the remaining oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden and crisp.
5. Add the grapes to the guinea fowl and cook uncovered for another 10 minutes, until the grapes soften and start to burst, the liquid has reduced and the meat juices run clear.
6. Serve the guinea fowl with the grapes, the cooking juices and the potatoes.