So French: A lifetime in the provincial kitchen by Dany Chouet

Author:Dany Chouet [Chouet, Dany]
Language: eng
Format: epub
Publisher: Murdoch Books
Published: 2010-06-30T22:00:00+00:00

Pintade aux choux rouge et châtaignes

GUINEA FOWL WITH RED CABBAGE AND CHESTNUTS

SERVES 4

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A GREAT MAIN COURSE FOR WINTER – THE APPLES IN THE RED CABBAGE ADD A LOVELY ‘ZING’.

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BRAISED CABBAGE AND CHESTNUTS

150 g (5½ oz) dry chestnuts, soaked overnight or 400 g (14 oz) tin chestnuts or 300 g (10½ oz) cooked fresh chestnuts

3 white onions, thinly sliced

2 tablespoons duck or goose fat

½ small red cabbage (about 500 g/1 lb 2 oz), thinly sliced

250 ml (9 fl oz/1 cup) dry white wine

1 bouquet garni (10 parsley sprigs, 1 clove stuck in 1 bay leaf, 3 thyme sprigs)

juice of ½ lemon

2 granny smith apples, peeled, cored and cubed

250 ml (9 fl oz/1 cup) chicken stock (or more)

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