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Le Chaudron recipe
Pintade rôtie aux marrons
Roast guinea fowl with chestnuts
⏱ 90 minServes 4Medium520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range guinea fowl, 1.8 kg / 4 lb
500 g (18 oz)vacuum-packed cooked chestnuts
200 g (7 oz)smoked lardons
3gray shallots
4 clovesgarlic
200 ml (¾ cup)Cognac
300 ml (1¼ cups)chicken stock base
200 ml (¾ cup)thick crème fraîche
100 g (3½ oz)unsalted butter
4 tbspolive oil
5 sprigsfresh thyme
3 sprigsfresh rosemary
2 leavesbay leaf
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 free-range guinea fowl, 1.8 kg / 4 lb
- 500 g (18 oz) vacuum-packed cooked chestnuts
- 200 g (7 oz) smoked lardons
- 3 gray shallots
- 4 cloves garlic
- 200 ml (¾ cup) Cognac
- 300 ml (1¼ cups) chicken stock base
- 200 ml (¾ cup) thick crème fraîche
- 100 g (3½ oz) unsalted butter
- 4 tbsp olive oil
- 5 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 leaves bay leaf
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Preheat the oven to 180 °C (350 °F) fan. Take the bird out of the fridge 1 hour ahead.
- Season generously inside and out and tuck 2 sprigs of thyme, 1 sprig of rosemary and 1 bay leaf inside.
- Truss with kitchen twine, crossing the legs.
- Rub the skin all over with 30 g (1 oz) of soft butter.
- Set in the large roasting pan with 50 g (2 oz) of butter, the rest of the herbs and the 4 crushed garlic cloves around it. Pour 100 ml (½ cup) of cognac over and roast for 1 hr 15 min at 180 °C (350 °F).
- Meanwhile, melt 30 g (1 oz) of butter in the large skillet and brown the lardons for 5 minutes. Add the shallots and cook 5 minutes, then the chestnuts for 5 more.
- Baste every 20 minutes. It’s done when the juices run clear.
- Rest under foil for 10 minutes. Deglaze the pan with the remaining 100 ml (½ cup) of cognac, the stock and crème fraîche and reduce for 5 minutes. Carve and serve with the sauce and the chestnuts and bacon.
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