Recipe: Chicken/Guinea Fowl Grover

Rating: 4.9 stars based on 477 reviews

Serves 4.


  • 4 tbsp sour cream
  • 2 tsp dijon mustard
  • 1 tbsp wholegrain mustard
  • 900g potatoes
  • 900g cooked chicken or guinea fowl, cubed or shredded
  • 2 onions, chopped
  • 200g radishes, halved
  • 200g butter
  • 5 tbsp vegetable oil
  • Salt and black pepper
  • 1 bunch of parsley, chopped
  • 4 egg yolks


  • Combine the sour cream and both mustards in a bowl. Cover and chill until ready to serve.
  • Cut the potatoes into 2.5cm cubes. Rinse in cold water two or three times, then leave to dry on paper towels.
  • Season the potato cubes with salt and roast in the oven.
  • Meanwhile, put the onions and 6 tbsp of the butter in a saucepan over medium heat. Fry for 30 minutes, or until caramelised. Remove the onions and set aside, keeping warm.
  • Add 4 tbsp butter and 1 tbsp of oil to the pan and return to a high heat. Add the cooked meat and the radishes and sear for 3 minutes over a high heat.
  • Put the potatoes into the pan, add the onions and heat through. Season with salt and pepper. Sprinkle with parsley and serve with raw egg yolks and the mustard cream.




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