With the long May weekends just around the corner, big family-style tables, lingering lunches and cravings for a little greenery are starting to return. For a change from the classic roast chicken, turn to this mustard guinea fowl imagined by Volaille Française: a golden, indulgent and deliciously comforting recipe to place at the center of the table with a big dish of white rice, perfect for soaking up the sauce. The kind of Sunday lunch you will want to make again all spring long!
INGREDIENTS
Serves 6:
1 whole French guinea fowl
420 g rice
1.5 yellow onions
120 g seasoned olives
6 tsp mustard
1.5 chicken stock cubes
300 ml water
Olive oil
Salt, pepper
METHOD
Prepare the sauce by mixing the mustard, lemon juice and the chicken stock dissolved in boiling water.
Peel and cut the yellow onions into quarters.
Place the yellow onions and the whole French guinea fowl in an ovenproof dish. Drizzle with olive oil, season with saltand pepper.
Pour over half of the sauce, then bake for 45 minutes at 180°C.
Meanwhile, cook the rice in a saucepan of salted boiling water according to the packet instructions, then drain.
Add the rest of the sauce and the seasoned olives to the whole French guinea fowl, then return to the oven for 10 minutes.
Serve the whole French guinea fowl nicely golden with the rice and spoon over plenty of sauce.
Also discover the crispy salt & vinegar potato version and what if we gave roast lamb a twist for Easter?
