📝 About This Recipe
Transport your senses to the orchards of Normandy with this elegant, rustic masterpiece featuring succulent guinea fowl bathed in a velvety Calvados cream sauce. Guinea fowl offers a deeper, slightly gamier flavor than chicken, which pairs exquisitely with the tart sweetness of sautéed Braeburn apples and the punch of apple brandy. This dish is a celebration of classic French farmhouse cooking, balancing rich textures with the bright acidity of the harvest.
🥗 Ingredients
The Bird
- 1 whole Guinea Fowl (approx. 3 lbs, jointed into 6-8 pieces)
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1 tablespoon Olive Oil
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Aromatics and Fruit
- 4 pieces Shallots (finely diced)
- 2 cloves Garlic (minced)
- 3 pieces Braeburn or Cox Apples (peeled, cored, and cut into thick wedges)
- 4 sprigs Fresh Thyme
- 1 piece Dried Bay Leaf
The Sauce
- 1/2 cup Calvados (Apple Brandy)
- 1 cup Dry Hard Cider (French-style cidre preferred)
- 1/2 cup Chicken Stock (low sodium)
- 2/3 cup Crème Fraîche (full fat)
- 1 teaspoon Dijon Mustard (for a subtle tang)
👨🍳 Instructions
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1
Pat the guinea fowl pieces dry with paper towels. This is crucial for achieving a golden-brown, crispy skin. Season generously on all sides with sea salt and cracked black pepper.
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2
In a large, heavy-based casserole or Dutch oven, heat the butter and olive oil over medium-high heat until the butter foam subsides.
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3
Working in batches to avoid crowding, brown the guinea fowl pieces skin-side down for 5-6 minutes until deep golden. Flip and sear the other side for 3 minutes. Remove the meat to a plate and set aside.
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4
In the same pot, add the apple wedges. Sauté them in the rendered fat for 4-5 minutes until they are caramelized and slightly softened but still hold their shape. Remove apples and set aside with the fowl.
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5
Reduce the heat to medium. Add the shallots to the pot and cook for 3 minutes until translucent. Stir in the garlic and cook for another 60 seconds until fragrant.
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6
Pour in the Calvados. Using a long match or lighter, carefully ignite the spirits to flambé, or simply let it boil rapidly for 2 minutes to cook off the harsh alcohol edge while scraping the bottom of the pan to release the brown bits (fond).
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7
Add the dry cider, chicken stock, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
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8
Nestle the browned guinea fowl pieces back into the pot, ensuring any juices from the plate are included. Cover with a tight-fitting lid and reduce heat to low.
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9
Simmer gently for 30-35 minutes. Guinea fowl is leaner than chicken, so keep the heat low to ensure the meat remains tender and moist.
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10
Five minutes before the end of cooking, gently stir the sautéed apples back into the pot to warm through.
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11
Using tongs, transfer the fowl and apples to a warm serving platter. Discard the thyme sprigs and bay leaf.
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12
Increase the heat under the pot to medium-high and whisk in the crème fraîche and Dijon mustard. Let the sauce bubble and reduce for 4-5 minutes until it coats the back of a spoon with a silky consistency.
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13
Taste the sauce and adjust seasoning with salt and pepper. Pour the luxurious sauce over the guinea fowl and apples. Serve immediately.
💡 Chef's Tips
Guinea fowl is prone to drying out; if you have a meat thermometer, pull the breast pieces out once they hit 165°F (74°C). If you can't find Calvados, a high-quality Applejack or even a dry Sherry can work as a substitute. For an extra layer of flavor, toss in a handful of toasted hazelnuts or sautéed chanterelle mushrooms during the final simmer. Always use a dry cider rather than a sweet commercial cider to prevent the sauce from becoming cloying. Ensure your crème fraîche is at room temperature before whisking it into the hot liquid to prevent curdling.
🍽️ Serving Suggestions
Serve alongside a buttery potato purée or wide egg noodles to soak up the incredible cream sauce. A side of steamed green beans with toasted almonds provides a fresh, crunchy contrast. Pair with the same dry Normandy cider used in the cooking or a crisp, oaked Chardonnay. A crusty baguette is mandatory for wiping the plate clean of every last drop of Calvados cream. Finish the meal with a simple green salad dressed in a sharp vinaigrette to cleanse the palate.