Guinea fowl with vegetables, potato and chestnut mash

Peel and wash the carrots and the leek. Cut them into dice.

In a pot (cast iron if you can), fry the onions until they turn translucent.

Put them on a plate and brown the guinea fowl pieces in their place with some salt.

When they’re golden, remove them.

Pour the white wine into the pot, add the leek, the carrots, the ceps cut into pieces, the onions and the guinea fowl pieces.

Close the pot and put it in the oven for 1 hr 30 at 165 °C.

Peel the potatoes, wash them and cut them into big rounds. Cook the chestnuts (*) for 30 minutes if they’re raw (* step 2)

A good half-hour before the end of cooking, put the potatoes in cold salted water. After 25 minutes, add the chestnuts to warm them. Five minutes later, take out the vegetables and mash them.

Put them in a mixing bowl or the bowl of a stand mixer and, with a whisk, give the potatoes and chestnuts some volume. Add a little cooking juice (or cream or butter). Check the seasoning.

Serve the guinea fowl, the vegetables and the mash with a green salad.