Recipe: Guinea Fowl with Beaujolais Nouveau

Name: Guinea Fowl with Beaujolais Nouveau
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 beautiful guinea fowl of 3.25 lb (1.5 kg) cut into 8 pieces plus the wings (thighs in 2 pieces, breasts in 2 pieces and the wings); 1 onion, 2 shallots, and one carrot finely sliced; a little thyme flowers; 2 bay leaves; 1.75 oz (50 g) + 1.1 oz (30 g) = 2.8 oz (80 g) fresh or frozen blackcurrants; 1 bottle of good beaujolais nouveau; 10.5 oz (300 g) of brown button mushrooms peeled and quickly rinsed in water; 2.8 oz (80 g) of smoked bacon just blanched and refreshed in cold water; 1.1 oz (30 g) of butter and a little oil or 1.1 oz (30 g) of fatty bacon cut into small lardons; 1.25 oz (35 g) of flour; salt and freshly ground pepper

By chef patrick Asfaux 4.9/5 (12 reviews) · 🍳 18 made it

Prep 30 min

Cook 30 min

Total 1h

Servings 6 serv.

Ingredients for 6 servings

Adjust for

servings

1 beautiful guinea fowl of 3.25 lb (1.5 kg) cut into 8 pieces plus the wings (thighs in 2 pieces, breasts in 2 pieces and the wings)
1 onion, 2 shallots, and one carrot finely sliced
a little thyme flowers
2 bay leaves
1.75 oz (50 g) + 1.1 oz (30 g) = 2.8 oz (80 g) fresh or frozen blackcurrants
1 bottle of good beaujolais nouveau
10.5 oz (300 g) of brown button mushrooms peeled and quickly rinsed in water
2.8 oz (80 g) of smoked bacon just blanched and refreshed in cold water
1.1 oz (30 g) of butter and a little oil or 1.1 oz (30 g) of fatty bacon cut into small lardons
1.25 oz (35 g) of flour
salt and freshly ground pepper

Step-by-step directions

the evening before

1 Place the guinea fowl pieces in a container, cover with wine, sliced carrots, onions and shallots, the 1.75 oz (50 g) of blackcurrants, thyme and bay leaf, salt and a few crushed peppercorns with the bottom of a saucepan, salt, cover and keep chilled.
the next day:

2 Preheat your oven to 375°F (190°C) (gas mark 6).

3 Drain the guinea fowl pieces and garnish in a strainer and keep the wine aside.

4 Heat your casserole dish, add butter and oil or the diced fatty bacon, when it is nicely browned, place your guinea fowl pieces and brown them on both sides then add the garnish and cover. Let cook for five minutes gently.

5 Then add the flour and stir (singer) letting it cook 2 to 3 minutes, then add the wine from the marinade mix well with a wooden spatula then bring to a boil and test your seasoning, place in the oven covered for 30 minutes.

6 Meanwhile, we will take care of the garnish. Cut the mushrooms into quarters, then heat a pan, add a little butter and oil then when everything is hot, add the blanched lardons, brown them for two minutes then add the mushrooms, salt (lightly) and pepper and let cook uncovered for five minutes then transfer (with the juice) to a small bowl.