Braised guinea fowl with wild mushrooms



  • 1 guinea fowl, (1.5kg approx), cut into eight pieces

Store Cupboard

  • 300ml of chicken stock, made with 4 tsp Essential Cuisine chicken stock and 300ml boiling water


  • 30g of dried porcini mushrooms


  • 40g of unsalted butter
  • 80ml of double cream

Oils & Vinegars

  • 2 tbsp of olive oil

Fruit & Vegetables

  • 3 shallots, peeled and finely chopped
  • 2 garlic cloves, peeled and finely chopped
  • 80g of girolles, any grit removed
  • 80g of chanterelles, any grit removed
  • 100g of chestnut mushrooms, sliced

Salad & Fresh Herbs

  • 4 sprigs of fresh thyme
  • chopped parsley, to garnish


  • 200ml of Marsala wine