Guinea Fowl

With Apples and Cider

Preparation : 20 min

Baking : 30 min

Guinea Fowl
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.

Related tags :

Guinea Fowl

lundi 04 juillet 2016

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