📝 About This Recipe
This elegant French bistro classic, known as 'Pintade aux Raisins,' celebrates the lean, gamey depth of guinea fowl by pairing it with the honeyed sweetness of fresh grapes. The bird is meticulously seared to achieve a golden, crackling skin before being braised in a luxurious reduction of shallots, thyme, and acidic verjus. The result is a sophisticated interplay of savory and sweet that captures the essence of a rustic harvest feast.
🥗 Ingredients
The Bird
- 1 whole bird Guinea Fowl (approx. 2.5-3 lbs, jointed into 8 pieces: 2 breasts, 2 thighs, 2 drumsticks, 2 wings)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (chilled)
- 1 tablespoon Extra Virgin Olive Oil
The Aromatics and Grapes
- 4 large Shallots (peeled and halved lengthwise)
- 2 cups Muscat or Seedless Red Grapes (kept on small stems for presentation)
- 4 sprigs Fresh Thyme
- 3 cloves Garlic (smashed)
The Braising Liquid
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Chardonnay)
- 1/2 cup Verjus or White Grape Juice with a squeeze of Lemon (adds a bright, floral acidity)
- 1 cup High-Quality Chicken Stock (preferably homemade or low-sodium)
- 2 tablespoons Creme Fraiche (optional, for a richer sauce)
👨🍳 Instructions
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1
Pat the guinea fowl pieces thoroughly dry with paper towels. Season generously on all sides with kosher salt and freshly cracked black pepper. Let sit at room temperature for 15 minutes.
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2
Preheat your oven to 375°F (190°C).
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3
In a large, heavy-bottomed ovenproof skillet or Dutch oven, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter foam subsides.
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4
Place the guinea fowl pieces in the pan, skin-side down. Work in batches if necessary to avoid overcrowding. Sear for 5-7 minutes until the skin is deeply golden and crisp.
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5
Flip the pieces and sear the other side for another 3 minutes. Remove the bird from the pan and set aside on a plate.
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6
Reduce the heat to medium. Add the shallots to the rendered fat in the pan. Sauté for 4 minutes until they begin to caramelize and soften.
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7
Add the smashed garlic and thyme sprigs, cooking for 1 minute until fragrant.
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8
Deglaze the pan with the white wine, scraping up all the browned bits (fond) from the bottom. Let the wine reduce by half.
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9
Stir in the verjus and chicken stock. Bring the liquid to a gentle simmer.
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10
Return the guinea fowl pieces to the pan, skin-side up (to keep the skin crisp). Scatter the grapes around the meat.
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11
Transfer the pan to the preheated oven. Roast uncovered for 20-25 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
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12
Carefully remove the pan from the oven. Transfer the fowl, grapes, and shallots to a warm serving platter and tent loosely with foil.
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13
Place the skillet back on the stovetop over medium-high heat. If using, whisk in the creme fraiche and the remaining tablespoon of cold butter to emulsify the sauce into a silky consistency. Simmer for 2-3 minutes until thickened slightly.
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14
Taste the sauce and adjust seasoning with salt or a splash more lemon juice if needed. Pour the sauce over the guinea fowl and serve immediately.
💡 Chef's Tips
Guinea fowl is leaner than chicken; do not overcook it or the breast meat will become dry. If you cannot find verjus, a mix of white wine vinegar and a touch of honey is a great substitute. Always sear skin-side down first in a cold-ish pan to render the fat slowly for maximum crispness. Use grapes with the stems attached for a stunning, professional 'restaurant-style' presentation. If the sauce is too thin, whisk in a teaspoon of cornstarch slurry (equal parts water and cornstarch) at the final simmer.
🍽️ Serving Suggestions
Pair with a buttery potato purée or creamy polenta to soak up the delicious grape-infused sauce. A crisp, dry Riesling or a light-bodied Pinot Noir complements the gamey notes and fruit sweetness perfectly. Serve with a side of roasted root vegetables or sautéed haricots verts for a complete French meal. A crusty baguette is essential for wiping the plate clean of the verjus reduction. Finish the plate with a sprinkle of fresh chervil or parsley for a pop of herbal brightness.