📝 About This Recipe
This elegant dish celebrates the lean, slightly gamey flavor of guinea fowl, a prized poultry that bridges the gap between chicken and pheasant. Slow-braised in a rich reduction of Pinot Noir and aromatic root vegetables, the meat becomes incredibly succulent while absorbing the earthy essence of wild mushrooms and smoked pancetta. It is a quintessential French countryside classic that transforms a humble bird into a sophisticated masterpiece of depth and texture.
🥗 Ingredients
The Bird and Aromatics
- 1 whole Guinea Fowl (approx. 3-3.5 lbs, jointed into 8 pieces)
- 150 grams Smoked Pancetta (cut into thick lardons)
- 8-10 whole Shallots (peeled but left whole)
- 2 medium Carrots (peeled and cut into thick rounds)
- 4 cloves Garlic (smashed and peeled)
The Braising Liquid
- 500 ml Red Wine (preferably a Pinot Noir or Burgundy)
- 300 ml Chicken Stock (high quality or homemade)
- 1 tablespoon Tomato Paste
- 4 sprigs Fresh Thyme
- 2 pieces Bay Leaves
The Finish
- 250 grams Cremini or Wild Mushrooms (halved or quartered)
- 2 tablespoons Unsalted Butter (chilled)
- 1 tablespoon All-purpose Flour (for the beurre manié)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Olive Oil
👨🍳 Instructions
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1
Pat the guinea fowl pieces thoroughly dry with paper towels and season generously with salt and freshly ground black pepper.
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2
In a large heavy-bottomed Dutch oven, heat the olive oil over medium-high heat. Add the pancetta and sauté until the fat has rendered and the pieces are golden and crispy.
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3
Remove the pancetta with a slotted spoon, leaving the fat in the pot. Working in batches to avoid crowding, sear the guinea fowl pieces skin-side down until deep golden brown, about 5-6 minutes per side. Remove and set aside.
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4
Reduce the heat to medium. Add the whole shallots and carrots to the pot. Sauté for 5 minutes until the shallots begin to caramelize on the edges.
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5
Stir in the garlic and tomato paste, cooking for 1-2 minutes until the paste turns a deep brick red and smells toasted.
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6
Deglaze the pot with the red wine, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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7
Allow the wine to simmer and reduce by half, which should take about 8-10 minutes. This concentrates the flavor and removes the harsh alcohol edge.
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8
Return the guinea fowl and pancetta to the pot. Pour in the chicken stock until the liquid reaches about halfway up the sides of the meat. Add the thyme and bay leaves.
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9
Bring to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and cook for 45-50 minutes, or until the meat is tender and yields easily to a fork.
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10
While the bird braises, sauté the mushrooms in a separate pan with a small knob of butter until browned. Set aside.
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11
Once the guinea fowl is cooked, carefully remove the meat and vegetables to a warm platter. Discard the herb sprigs.
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12
Increase the heat to medium-high to reduce the sauce for 5 minutes. Mix 1 tablespoon of softened butter with the flour to create a 'beurre manié' and whisk it into the sauce to thicken it to a glossy consistency.
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13
Stir the sautéed mushrooms back into the sauce and simmer for 2 minutes. Taste and adjust seasoning with salt and pepper.
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14
Return the guinea fowl to the pot just to coat in the sauce and warm through. Garnish with a shower of fresh parsley before serving.
💡 Chef's Tips
Always dry the bird skin thoroughly before searing; moisture is the enemy of a good golden crust. If you can't find guinea fowl, pheasant or a high-quality heritage chicken make excellent substitutes. Don't skip the wine reduction step, as it ensures the sauce has a complex, velvety finish rather than a raw wine taste. Guinea fowl is leaner than chicken, so be careful not to overcook it past the point of tenderness or it may become dry. Make this a day in advance if possible; like all braises, the flavors deepen and improve after a night in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of buttery mashed potatoes or creamy polenta to soak up the rich red wine sauce. Pair with a glass of the same Pinot Noir used in the cooking for a harmonious dining experience. A side of honey-glazed roasted parsnips adds a lovely sweetness that complements the gamey notes. Accompany with a simple green salad dressed in a sharp vinaigrette to cut through the richness of the braise. Crusty sourdough bread is essential for mopping up every last drop of the sauce.