Prep 10 mins
Cook 40 mins
- 4 guinea fowl supremes or breasts
- 500ml chicken stock
- 2 bay leaves
- vegetable oil
- 50g butter
For the polenta with chard
- 250ml milk
- ½ tsp salt
- ¼ tsp pepper
- 1 garlic clove , crushed
- 65g instant polenta
- 4 tbsp double cream
- 10g parmesan , grated
- 2 tbsp mascarpone
- 300g Swiss chard , washed, leaves and stalks separated and chopped
- 30g butter
- 1 red chilli , finely chopped
- To make the polenta, put the milk, seasoning and garlic with 100ml water in a pan. Bring to a rolling boil. Add the polenta, stirring all the time, until it returns to the boil and then cook for a few minutes on a low heat. Add the cream and parmesan and cook for 2 minutes. Remove from the heat and mix in the mascarpone.
- Blanch the chard stalks for a minute in boiling water, then drain. Heat the frying pan over a high heat and melt the butter. Add the blanched stalks and chopped chilli and cook for 3 minutes, then add the chard leaves, stirring until they wilt. Season well, then cook for 2 minutes.
- Put the breasts skin-side down in a frying pan and add the stock and half the butter, the bay leaves and a good grind of pepper. Place a layer of greaseproof over the top of the breasts so they are completely covered. Turn the heat up and when the stock comes to a simmer, cook for 6 minutes. Flip over and cook for another 6 minutes. Take off the heat and take the breasts out of the pan. Drain off the stock (you can reuse this later for soups or sauces).
- Dry out the pan,heat and add a little oil. Season the skin of the bird and put in the hot pan, skin-side down. Let it sizzle for a few minutes. Check every so often and when they have are golden, turn over, drop in the rest of the butter and turn the heat up. Baste the breasts with the melted butter and take from the heat. Gently warm the polenta and chard. Serve with the guinea fowl and pour over a little of the butter from the pan.
528 kcalories, protein 41.4g, carbohydrate 18.7g, fat 31.4 g, saturated fat 15.7g, fibre 0.4g, salt 1.52 g