Roast Chicken with Pearl Onions and Chestnuts
- 1 Guinea fowl (1.2 kg) (approximately 3 pounds)
- 500 grams Chestnuts
- freshly ground peppers
- 4 Tbsps vegetable oil
- 6 Juniper berries
- 2 bay leaves
- 6 sprigs thyme
- 250 grams Pearl onion
- 200 grams Celery root
- 4 Tbsps butter
- 1 pinch sugar
- 100 milliliters Madeira Wine
- 100 milliliters dry white wine
- 200 milliliters Chicken broth
- thyme (for garnish)
Preheat the oven to 220°C (approximately 425°F).
Rinse the chicken, pat dry and cut into 8 pieces.
Cut an "X" into the round side of each chestnut, place on a baking sheet and roast for about 20 minutes. Remove, let cool and peel.
Reduce the oven to 180°C (approximately 350°F).
Season the chicken with salt and pepper and sear in an ovenproof skillet in hot oil on all sides. Transfer to the oven and roast for about 10 minutes. Add the juniper berries, bay leaves and thyme. Roast for another 30 minutes, basting occasionally with pan juices.
Meanwhile, peel the onions and celery root. Cut the celery root into 1 cm (approximately 1/3 inch) cubes. Sauté the celery root, onions and chestnuts in hot butter, season with salt and pepper, add the sugar and cook for about 8 minutes over low heat.
Remove the chicken from the pan and keep warm. Discard the herbs, add the glazed vegetables and Madeira and bring to a simmer. Add the wine and stock and simmer for about 10 minutes. Season with salt and pepper then arrange the chicken pieces over top. Serve garnished with fresh thyme.