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Le Chaudron recipe
Pintade aux marrons (Cookéo)
Guinea fowl with chestnuts (Cookeo)
⏱ 50 minServes 6Medium480 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1guinea fowl, cut into pieces
400 g (14 oz)cooked chestnuts
150 g (5 oz)lardons
2shallots
200 ml (¾ cup)white wine
200 ml (¾ cup)chicken stock
1 tbspflour
1bouquet garni
- 1 guinea fowl, cut into pieces
- 400 g (14 oz) cooked chestnuts
- 150 g (5 oz) lardons
- 2 shallots
- 200 ml (¾ cup) white wine
- 200 ml (¾ cup) chicken stock
- 1 tbsp flour
- 1 bouquet garni
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 8 minutes and sear the guinea fowl pieces on all sides with the lardons, then set everything aside.
- Still on BROWN mode, sauté the sliced shallots, then sprinkle with the flour and stir for a good minute.
- Return the guinea fowl to the pot, pour in the white wine and stock to just cover, and add the bouquet garni.
- Close the lid and run PRESSURE COOK mode for 25 minutes.
- Carefully release the pressure, open the lid and gently place the cooked chestnuts around the pieces.
- Run SIMMER mode for 10 minutes, lid off, to heat the chestnuts and reduce the sauce. Serve hot right away.
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