Guinea fowl kebab with chestnuts, red onion chutney

Peel the onions and slice them very thinly. Heat up some olive oil in a small cast iron pan. Sweat the onions for 2 to 3 minutes, stirring continuously. Complete cooking with the lid on, after reducing the heat to very low for 30 minutes, from time to time pouring the steam over them that has condensed on the inside of the pan lid and stirring.

Cut the breast and fatty part of legs, after removing the bones, each into three evenly sized pieces. Place them on kebabs in threes (combining white and red meat). Season with extra fine sea salt and freshly ground pepper. In a cast iron dish or pan brown the kebabs on all sides, using olive oil, then place in the oven, heated to 180°C, for 12 minutes. Reheat the onion chutney whilst the meat is cooking. Keep the kebabs hot. Use the Picon® to soak up the juices from the pan and add the orange juice.

Place the PONTHIER cooked chestnuts in the juice and reduce to coating consistency. Bind the sauce by incorporating the butter cut into small pieces.