Pot-roasted guinea fowl with Calvados, cream and apples from Delia's Happy Christmas by Delia Smith

  • sage
  • shallots
  • Show all ingredients...

  • EYB Comments

    Can substitute another brandy for Calvados, and crème fraîche for double cream.

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Notes about this recipe

  • Eat Your Books

    Can substitute another brandy for Calvados, and crème fraîche for double cream.

  • Pamsy on December 11, 2021

    This was tasty for a cold December evening. Followed the recipe roughly, but didn't do the browning of the fowl, as it was cooked in the oven. No cider so used chicken stock and upped the Calvados to 4tbsp. No apples in the fruit bowl, so subbed Waitrose frozen Bramley slices which did lose their shape during cooking but gave a good apple flavour. Could liquidise the sauce to make it smooth, slightly more elegant for entertaining. Another idea would be to saute, in a separate pan, some apple rounds and add them to the above sauce before serving.

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