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Guinea fowl with polenta & chard
- 4 guinea fowl supremes or breasts
- 500ml chicken stock
- 2 bay leaves
- vegetable oil
- 50g butter
- 250ml milk
- tsp salt
- tsp pepper
- 1 garlic clove , crushed
- 65g instant polenta
- 4 tbsp double cream
- 10g parmesan , grated
- 2 tbsp mascarpone
- 300g Swiss chard , washed, leaves and stalks separated and chopped
- 30g butter
- 1 red chilli , finely chopped
DirectionsView on BBC Good Food
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