Guinea Fowl

Ingredients (Serves 4) :

• 4 guinea fowl thighs
• 6 apples
• 4 shallots
• 1 bouquet garni
• 1 large glass of country dry cider
• 100 g of butter
• 15 cl single cream
• 1 tablespoon of sugar
• Salt and pepper

Recipe :

• Peel and chop the shallots. Melt 30 g of butter in a deep pan and brown the guinea fowl for about 10 min (turning regularly). Add salt and pepper. Pour out the cooking fat.
• Peel 2 apples and cut them into small pieces. Melt 20 g of butter in the pan and gently fry the chopped shallots until tender, add the apple pieces and mix, then add the guine a fowl, pour over the cider and
  mix again. Add the “bouquet garni”, cover and simmer for 20 min (stir regularly).
• Peel the 4 remaining apples, cut them into quarters and fry them in 50 g butter until golden; sprinkle with sugar and caramelize over low heat.
• Remove the meat and the "bouquet garni" and pour over the cream into the juice. Simmer for a few minutes then season with salt and pepper.
• Serve hot with the apple pieces and coat with the cream sauce.