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Aves De Guinea con Albaricoques��� HT� MC� Spanish� 95mins

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From the Catalan Region in North Eastern Spain

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Serves 4���� Hot��� Game�� Alcohol� Dried Fruit� Nuts� Main Course�� Gluten Wheat Dairy free�� Eggless �Spain� Europe

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Ingredients

1 large Onion, finely chopped

2 Carrots, sliced

2 small oven-ready Guinea Fowl�

Salt and Black Pepper

3 tbsp Olive Oil

2 Garlic Cloves, crushed

3 tbsp Spanish Brandy

A 5cm/2 inch piece Cinnamon Stick

2 Bay Leaves

1 large sprig fresh Thyme

25g/1oz Flat-leaf Parsley, roughly chopped

420ml/14fl.oz. Fresh Chicken Stock

225g/8oz Dried Apricot Halves

4 tbsp Pine Nuts

1 to 2 teasp Red Wine Vinegar

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Instructions

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1.� Preheat the oven to 180C, 350F, Gas Mark 4. Season the guinea fowl inside and out with salt and pepper, and truss with kitchen string.�

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2. Heat the oil in a flameproof casserole over medium heat and fry the guinea fowl until lightly browned on all sides.�

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3. Add the onion, garlic and the carrots to the pan and saut� for about 5 minutes.�

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4. Pour over the brandy and add the cinnamon stick, bay leaves, thyme, and parsley and stock. Mix well then cover the casserole, and roast in the centre of the oven for about 30 minutes.

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5. After the guinea fowl have been in the oven for about 30 minutes, add the apricots, re-cover, return to the oven and cook for a further 25 minutes.�

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6. Meanwhile, in a dry frying pan, toast the pine nuts until golden-brown-brown. Set aside.

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7. Remove the guinea fowl from the casserole and keep warm. Discard the bay leaves, cinnamon, fresh thyme� and parsley.� Transfer to a food processor or blender and puree the sauce. Return to the casserole and set over a high heat to reduce and thicken, stirring from time to time. Season with salt, pepper, and the vinegar.

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8. To serve - untruss the guinea fowl, carve into portions, arrange on a warmed serving platter , and sprinkle with the pine nuts.� Serve the sauce separately in a sauceboat.

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