1 In a Dutch oven, melt a good knob of butter and a dash of olive oil. When everything is hot, add your guinea fowl pieces, salt and pepper, then brown them on each side. Remove them to a small plate and preheat your oven to 190°C (375°F) (gas mark 6+).
2 In your Dutch oven, "soften" the carrots, onion, garlic, thyme and bay leaf, then sweat gently for 5 or 6 minutes. Add your flour (make a roux), stir well and cook for 2 minutes. Pour in your wine and myrtle liqueur, bring to a boil, salt, pepper, add the guinea fowl pieces and their juices and place covered in the oven for 40 minutes.
3 While cooking, cook your potatoes in salted water with thyme and bay leaf. They are cooked when the tip of your knife pierces them easily. Drain them, peel them, then cut them in half lengthwise.
4 In a large frying pan, pour a good splash of olive oil and a nice knob of butter. When hot, place your potatoes flesh-side down, then your mushrooms around them and your garlic slices. Salt and brown your potatoes, turn them over, add a little more salt, then turn off the heat and cover.
5 Your fricassée is now cooked. Carefully remove the pieces onto a plate (decant). Remove thyme and bay leaf, then blend the sauce for 1 minute, pass it through a fine sieve, return it to your Dutch oven, add your pieces and pour the sautéed mushrooms into it, adjust the seasoning.
Presentation:
Either on a large plate with a few garlic chive stems
and the potatoes on the side topped with a hint of juniper, or on a plate as in the photo.
*The taste of crushed juniper really pairs well with the myrtle liqueur present in this recipe.
This recipe with Corsican accents was inspired by the delivery of a magnificent myrtle liqueur prepared by
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