📝 About This Recipe
Experience the sophisticated charm of French gastronomy with this Guinea Fowl Suprême, a dish that bridges the gap between delicate chicken and rich, earthy game. The 'suprême' cut—a skin-on breast with the wing bone attached—ensures maximum moisture and an elegant presentation. Bathed in a velvety Cognac and Chanterelle sauce, this recipe celebrates the deep, nutty flavors that make guinea fowl a favorite in the finest Parisian bistros.
🥗 Ingredients
The Poultry
- 4 pieces Guinea Fowl Suprêmes (skin-on, wing bone attached (French trimmed))
- 30 grams Unsalted Butter (at room temperature)
- 1 tablespoon Olive Oil (high smoke point)
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Mushroom Cream Sauce
- 250 grams Chanterelle or Cremini Mushrooms (cleaned and sliced)
- 2 Shallots (finely minced)
- 2 cloves Garlic (crushed and minced)
- 60 ml Cognac or Brandy (for deglazing)
- 150 ml Chicken Stock (high quality or homemade)
- 100 ml Double Cream (heavy cream)
- 3 sprigs Fresh Thyme (leaves only)
For Garnish
- 1 tablespoon Fresh Chives (finely snipped)
- 1/2 teaspoon Lemon Juice (for a bright finish)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F). Remove the guinea fowl suprêmes from the refrigerator 20 minutes before cooking to bring them to room temperature for even cooking.
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2
Pat the skin of the guinea fowl thoroughly dry with paper towels. Season both sides generously with sea salt and freshly cracked black pepper.
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3
Heat the olive oil and 15g of butter in a large, oven-proof stainless steel or cast-iron skillet over medium-high heat until the butter is foaming.
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4
Place the suprêmes in the pan, skin-side down. Press down gently with a spatula to ensure even contact. Sear for 4-5 minutes until the skin is deep golden brown and crispy.
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5
Flip the breasts over briefly for 30 seconds to seal the bottom, then flip them back to skin-side up.
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6
Transfer the skillet to the preheated oven. Roast for 8-10 minutes, or until the internal temperature reaches 68°C (155°F). Do not overcook, as guinea fowl is leaner than chicken and can dry out.
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7
Remove the pan from the oven. Transfer the guinea fowl to a warm plate, cover loosely with foil, and let it rest for 5-8 minutes while you prepare the sauce.
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8
In the same skillet (be careful, the handle is hot!), pour off excess fat but keep the browned bits (fond). Add the remaining 15g of butter and the sliced mushrooms.
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9
Sauté the mushrooms over medium-high heat for 5 minutes until they release their moisture and turn golden. Add the minced shallots and garlic, cooking for another 2 minutes until softened.
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10
Pour in the Cognac to deglaze the pan. Use a wooden spoon to scrape up all the flavorful bits from the bottom. Let the alcohol reduce by half.
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11
Add the chicken stock and thyme leaves. Simmer for 4-5 minutes until the liquid has reduced by two-thirds and thickened slightly.
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12
Lower the heat to medium-low and stir in the double cream. Simmer gently for 2-3 minutes until the sauce coats the back of a spoon. Season with salt, pepper, and a tiny squeeze of lemon juice.
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13
Slice the rested guinea fowl suprêmes on a bias if desired, or leave them whole for a rustic look. Pour any resting juices from the plate back into the sauce.
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14
Spoon a generous amount of the mushroom cream sauce onto warmed plates and place the guinea fowl on top. Garnish with fresh chives and serve immediately.
💡 Chef's Tips
Guinea fowl is leaner than chicken; use a meat thermometer to pull it at 68°C (155°F) as it will rise to 71°C (160°F) while resting. Always pat the skin dry; moisture is the enemy of a crispy finish. If you can't find guinea fowl, pheasant or high-quality corn-fed chicken are excellent substitutes. Ensure the Cognac is added away from an open flame if using a gas stove to avoid a flare-up. Resting the meat is crucial to allow the juices to redistribute, ensuring a tender and moist result.
🍽️ Serving Suggestions
Pair with a buttery potato purée or fondant potatoes to soak up the cream sauce. Serve alongside blanched green beans or roasted honey-glazed carrots for a pop of color. A glass of medium-bodied Pinot Noir or a buttery Chardonnay complements the earthy mushroom notes perfectly. For a classic French touch, serve with a side of braised Savoy cabbage with bacon bits.