the wine to go with it!!
A Côtes du Roussillon or a Côtes du Rhône.
Guinea fowl in chocolate sauce
Yes, you have to be a bit of an adventurer to take on a white-meat recipe with chocolate.
That said, I know a few people who, in the throes of chocolate therapy, might give it a go ^^.
For the more sceptical, it brings a bolder note to the wine sauce… It’ll also go very well with game.
Seasons & months
Preparation
-
Step 1
Cut the guinea fowl into pieces if you haven’t asked your poulterer to do it.
Brown the guinea fowl pieces in a little oil. Salt, cover and cook for about half an hour. Check the cooking. If you have a temperature probe, stop cooking at around 75 degrees at the core.
Take out the guinea fowl pieces and, in their place, fry the onion cut into slices.
Mix the cocoa, the cornflour and the stock while cold.
Add the wine and put it all in the pot until the sauce has reduced well. Blitz it and salt if needed.
-
Step 2
Bring a large amount of water to the boil, salt it and add the pasta, making sure to set the timer for the right cooking time (on the packet).
Meanwhile, reheat the guinea fowl (if you have a steam oven, 8 minutes at 80 °C) and the sauce.
Blitz the walnuts.
Drain the pasta and stir in the walnuts. Put it back on the heat for a minute so it’s all hot.
Serve with a green salad.
Nutritional values
per serving
Recipe for 1 person
Calories
503
kcal
Protein
13,3
grams
Carbohydrates
60,6
grams
Fat
18,6
grams
Fibre
4,2
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
