Guinea Fowl with Porcini Mushrooms
Ingredients
- 1,200 gGuinea fowl meat (cut into pieces)
- 500 gBoletus edulis (cleaned and quartered)
- 40 gUnsalted butter
- 2 tbspGrapeseed oil
- 3 pcShallot (finely chopped)
- 2 pcGarlic (cloves crushed)
- 150 mlDry white wine
- 200 mlCream
- 2 pcThyme (fresh sprigs)
- 1 pcBay leaf
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 200 mlChicken stock
Method
Firm, juicy poultry that falls off the bone, coated in a velvety forest-style sauce. The woody aroma of butter-sautéed porcini mingles with the scent of roasted guinea fowl.
- 1
In a heavy pot, heat the grape seed oil. Brown the guinea fowl pieces on all sides. The skin should be golden and crispy. Remove and set aside.
- 2
In the same pot, add half of the butter. Toss in the coarsely chopped porcini. Sauté until firm and well-colored. Remove and set aside.
- 3
Add the remaining butter, minced shallots, and crushed garlic. Sweat without browning until the shallots are translucent.
- 4
Return the guinea fowl to the pot. Deglaze with white wine, scraping the juices from the bottom. Add the poultry stock, thyme, and bay leaf. Cover and simmer over low heat.
- 5
Add the cream and the reserved porcini. Let reduce uncovered for a few minutes until the sauce coats the back of a spoon. Adjust seasoning.
Frequently asked questions
How do you get this dish right?
- Never wash porcini mushrooms in water; scrape them and wipe with a damp cloth.
- Guinea fowl is lean meat; be careful not to overcook it to maintain its tenderness.
How long does this dish keep?
Keeps for 48 hours in the refrigerator in an airtight container. Reheat gently in a saucepan.
