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Gebratene Perlhuhnbrust mit Kastanien-Rotkohl und Rotweinjus, daneben ein Rotweinglas mit Merlot

Guinea fowl breast with chestnuts and red cabbage

Crispy fried guinea fowl breast on braised chestnut and red cabbage with apple, rounded off with a glossy red wine jus – a hearty autumn dish, ready in an hour. Paired with the Lindsay ‘Old Mac’ Merlot 2021 from the Barossa Valley: blackberry, dark plum, cedar and cocoa.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Fall Dish, Poultry
Cuisine German, Seasonal
Servings 2 people
Calories 520 kcal

Equipment

  • 1 Große Pfanne
  • 1 Topf für den Rotkohl
  • 1 Kleiner Topf für die Jus
  • 1 Fleischthermometer

Ingredients
  

FOR THE GUINEA FOWL:

  • 2 Guinea fowl breast fillets approx. 180 g
  • sea salt freshly ground black pepper
  • 2 1 tablespoon of clarified butter

FOR THE CHESTNUT AND RED CABBAGE DISH:

  • 400 g Red cabbage cut into thin strips
  • 1 Onion finely diced
  • 1 Apple peeled and diced
  • 100 ml Red wine
  • 1 tablespoon of apple cider vinegar
  • 1 tablespoons of sugar
  • 1 Bay leaf
  • 2 Cloves
  • 150 g pre-cooked chestnuts coarsely chopped
  • Salt Pepper

FOR THE RED WINE SAUCE:

  • 100 ml Red wine
  • 150 ml Chicken stock
  • 20 g cold butter
  • Salt Pepper

FOR SERVING:

  • Fresh thyme optional

Instructions
 

PREPARATION:

  • Pat the guinea fowl breast fillets dry and season with salt and pepper.
  • Cut the red cabbage into fine strips.
  • Finely dice the onion.
  • Peel, core and dice the apple.
  • Roughly chop the chestnuts.

COOKING STEPS:

  • Heat the clarified butter in a frying pan.
  • Sauté the diced onions in it until translucent.
  • Add the red cabbage and diced apple, and fry briefly.
  • Deglaze with red wine and a dash of apple cider vinegar.
  • Add a bay leaf, a clove and a little sugar.
  • Cover and simmer for 35 to 40 minutes over a low heat, stirring occasionally.
  • Stir in the chopped chestnuts during the last 10 minutes.
  • At the same time, heat the clarified butter in a second pan.
  • Fry the guinea fowl breast fillets, skin-side down, for 5 to 6 minutes until the skin is crispy and golden brown.
  • Turn them over and fry for a further 5 to 6 minutes until the core temperature is reached.
  • Remove the meat and leave it to rest for a short while.
  • Drain off all but one tablespoon of the frying fat, then deglaze with red wine.
  • Pour in the chicken stock and allow it to reduce slightly.
  • Beat in the cold butter, then season to taste with salt and pepper.

SERVE:

  • Arrange the chestnut and red cabbage on pre-warmed plates.
  • Place the sliced guinea fowl breast on top.
  • Spoon the red wine sauce over it.
  • Serve the Lindsay Old Mac Merlot at 16–18 °C.

SIDE DISHES:

  • Potato dumplings
  • Roasted chestnuts to nibble on
  • Cranberry compote

Nutrition

Calories: 520kcalCarbohydrates: 30gProtein: 38gFat: 24g
Keyword Australia, Barossa Valley, ChestnutsLindsay Wine Estate, Guinea fowl, Merlot, Red cabbage
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