Sous Vide Guinea Hen Thighs | Recipe by

Sous Vide Guinea Hen Thighs with Black Pudding, English Broad Beans and Mushroom Cream

Sous Vide Guinea Hen Thighs with Black Pudding, English Broad Beans and Mushroom Cream Game
  • COOK TIME: 2 Hours
  • PREP TIME: 1 Hour


  • 20 x 150g Guinea Fowl Thighs
  • 3 Shallots, peeled and finely diced
  • 2 Celery Sticks, peeled and finely diced
  • 6 Cloves Garlic
  • 2 tbsp. Chopped Lemon Thyme
  • Zest of 2 Lemons
  • 150mls White Wine
  • 300mls Reduced Chicken Stock
  • 100g Mixed Wild Mushrooms, brushed and washed
  • 2 Rings Bury Black Pudding
  • 100g English Broad Beans, blanched and podded
  • 100g Crème Fraiche
  • Sea Salt
  • White Pepper
  • Olive Oil




This casserole style recipe is styled from a Spanish tapas dish. It is really powerful in flavour and makes a stunning summer dish


  1. In a small sauté pan with a little oil, gently sauté the shallots, garlic, celery and thyme
  2. Add the lemon zest and deglaze the pan with white wine then reduce to 2 tbsp. of liquid
  3. Add the chicken stock and reduce by half then season to taste
  4. Season the guinea fowl with salt and pepper then place in a vacuum pouch along with
  5. the chicken stock sauce. Use the packaging machine to seal the pouch
  6. Cook the guinea fowl in the water bath at 68 degrees for 1 ½ hours
  7. In a sauté pan with a little oil, roast off the prepped wild mushroom, season to taste then set aside
  8. Peel and cut the black pudding into chunks. In another pan add a little oil and quickly sauté them
  9. Pour the contents of the pouch into a saucepan and very gently heat then fold in the crème fraiche. Gently add the mushrooms and broad beans and adjust the seasoning
  10. To serve, place the casserole into individual bowls and place the roasted black pudding on top

Chef’s Tip –

Why not cook the guinea fowl in a little rich cider with some apple wedges and tarragon.

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