Guinea Fowl with Porcini Mushrooms

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.

• Prep time: 25 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 836
• Protein: 73 g
• Carbs: 10 g
• Fat: 49 g

Ingredients

• 1200 g Guinea fowl meat ( cut into pieces )
• 500 g Boletus edulis ( cleaned and quartered )
• 40 g Minimum butter sweet
• 2 tbsp Grapeseed oil
• 3 piece Shallot ( finely chopped )
• 2 piece Garlic ( cloves crushed )
• 150 ml Dry white wine
• 200 ml Cream
• 2 piece Thyme ( fresh sprigs )
• 1 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 200 ml Chicken stock

Instructions

1. Browning the bird

   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. Sautéing the porcini

   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. Sweating the aromatics

   Add the remaining butter, minced shallots, and crushed garlic. Sweat without browning until the shallots are translucent.

4. Deglazing and simmering

   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. Finishing the sauce

   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.

Chef's tips

• 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.

Storage

Keeps for 48 hours in the refrigerator in an airtight container. Reheat gently in a saucepan.