Stuffed Guinea Fowl with Chestnuts with Pomegranate Sauce

This great classic of Italian cuisine is often the protagonist of holidays and Sunday family lunches, perfect for those who want to bring a touch of refinement to the table. Prepared with typical ingredients of the autumn-winter season, such as chestnuts and pomegranates, this dish enhances the meat of guinea fowl, an aristocratic bird native to West Africa. Tradition has it that in Ischia, on December 24th, people gather in the square to enjoy fried cod and the famous escarole pizza together, all accompanied by a good glass of wine. This bird, also known as "guinea fowl", has a darker color than turkey or chicken and an intense and decisive flavor, considered more valuable and sought-after. Its unique taste is reminiscent of a cross between chicken and pheasant. Guinea fowls from more mature animals may have slightly less elastic and more tenacious meat; for this reason, slow and prolonged cooking is ideal for making them particularly soft and succulent. And now, let's see what we need to prepare the Stuffed Guinea Fowl with Chestnuts with Pomegranate Sauce. Ingredients 1 whole guinea fowl 250 grams of sliced bacon 2 pomegranate salt to taste extra virgin olive oil 1 glass of wine Ingredients for the filling 4 sausages 100 grams of mixed ground coffee 400 grams of chestnuts mixed aromas: rosemary, sage salt Pepper extra virgin olive oil Procedure Here's how to prepare the guinea fowl: start by quickly passing the skin next to the fire to remove any residual feathers, then wash it thoroughly under running water, just like you would do with a chicken. Once clean, gently dry it with kitchen paper. Salt and pepper the inside of the bird, then set it aside and dedicate yourself to the filling. To prepare the filling, put the chestnuts in a pot, cover them with water, add a bay leaf, a tablespoon of extra virgin olive oil (which will facilitate the removal of the skin) and a pinch of salt. Bring to a boil and cook for about 35 minutes. Peel the chestnuts and chop them with a knife, then put them in a bowl. Add the sausage without the casing and crumbled, mix carefully, and season with a pinch of salt, a grind of black pepper, chopped rosemary and a few sage leaves. Take the guinea fowl, stuff it with the filling and close the opening by sewing it with needle and thread. Cover the bird with the slices of bacon. In a saucepan, heat a drizzle of extra virgin olive oil and brown the guinea fowl on all sides. Deglaze with a glass of wine, let the wine evaporate and continue cooking with the lid on for about 2 hours, until the meat is well cooked. In the meantime, prepare the pomegranate sauce. Cut the seeds from the pomegranate and pass them through a sieve to obtain the juice. Transfer the juice to a saucepan, add the granulated sugar and a teaspoon of cornstarch, then bring to the heat and thicken while stirring. When the guinea fowl is ready, transfer it to a serving dish, cut it into pieces and slice the filling. Serve everything accompanied by the pomegranate sauce. Our Stuffed Guinea Fowl with Chestnuts with Pomegranate Sauce is ready to be enjoyed, enjoy your meal!