Preparation time: 10 min
Cooking time: 90 min
Ingredients ( 6 persons ):
- a guinea capon about 2 kg
- 6 beautiful apples like Royal Gala
- 600 g chestnuts , peeled Fire
- 1 large onion
- 1 sprig fresh rosemary
- 1 tablespoon of oil Olive
- 10 cl calvados
- 1 teaspoon of sugar brown
- nut nutmeg powder
- salt and pepper
Preparation:
Remove the excess fat that can be found on the inside of the bird and insert a fine branch fresh rosemary. Install the guinea fowl in a roasting pan and season the outside of both sides, then brush with olive oil. Spread around a large onion cut into thin slices and put in a hot oven (200 ° C) for 90 min.
A few minutes after the start of cooking, add 50 ounces of boiling water, sprinkle the chicken occasionally. When cooked, remove the fowl of the dish and keep warm. If the juice is too fat, remove the value of half a bowl. Book in order to reheat the chestnuts in the microwave. Deglaze the pan with calvados, add sugar and sprinkle with nutmeg.
Install the apples cut into wedges and bake at 240 ° C until the apples are golden brown. Serve the guinea fowl accompanied apples, chestnuts and gravy on the side.