Guinea Fowl with Prunes

Tender guinea fowl that pulls apart with a fork, coated in a glossy, dark sauce. The sweet aroma of prunes melds with the woody scent of thyme and bay leaf.

• Prep time: 20 min
• Cook time: 50 min
• Difficulty: Medium
• Calories: 844
• Protein: 70 g
• Carbs: 41 g
• Fat: 36 g

Ingredients

• 1200 g Guinea fowl meat ( cut into pieces )
• 200 g Prune pitted ( whole )
• 250 ml Dry white wine
• 1 piece Yellow onion ( thinly sliced )
• 2 piece Shallot ( finely chopped )
• 2 piece Garlic ( minced )
• 40 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 2 tbsp Wheat flour
• 2 piece Thyme ( fresh sprigs )
• 2 piece Bay leaf
• 1 pinch Gray sea salt
• 1 pinch Black peppercorns ( ground )
• 250 ml Chicken stock ( prepared )

Instructions

1. Sear the meat

   In a Dutch oven, heat the butter and oil. Brown the guinea fowl pieces on all sides until the skin is golden and crispy. Remove and set aside.

2. Sweat the aromatics

   In the same fat, sweat the onion, shallots, and garlic. The vegetables should become translucent without burning. Add the thyme and bay leaf.

3. Dust and deglaze

   Sprinkle the flour over the vegetables. Mix for a minute to cook the flour, then deglaze with the dry white wine. Scrape the juices from the bottom of the pot.

4. Add stock and simmer

   Return the guinea fowl to the pot. Pour in the chicken stock up to halfway. Season with salt and pepper. Cover and simmer over low heat. The sauce should gently bubble.

5. Finish with prunes

   Add the prunes. Continue cooking uncovered for 10 minutes to reduce the sauce until it coats the back of a spoon. Check that the meat is tender.

Chef's tips

• Don't skip the browning step: this is where the juices are created that will give all the flavor to your sauce.
• If the sauce is too thin at the end, remove the meat and reduce over high heat for a few minutes.

Storage

Keeps for 3 days in the refrigerator in an airtight container. The sauce will set; reheat gently in a saucepan with a splash of water.