📝 About This Recipe
This elegant French classic pairs the lean, slightly gamey flavor of guinea fowl with the earthy, woodland luxury of morel mushrooms. A signature dish of the Jura region, it features a velvety sauce enriched with crème fraîche and a splash of Cognac to elevate the natural sweetness of the poultry. Perfect for a sophisticated dinner party, this dish offers a profound depth of flavor that celebrates the best of forest and farm.
🥗 Ingredients
The Poultry
- 1 piece Whole Guinea Fowl (approximately 3-3.5 lbs, patted dry and at room temperature)
- 3 tablespoons Unsalted Butter (softened)
- 2 teaspoons Kosher Salt (to taste)
- 1 teaspoon Freshly Ground Black Pepper (to taste)
- 4 sprigs Fresh Thyme
The Morel Sauce
- 1.5 ounces Dried Morel Mushrooms (or 10 oz fresh if in season)
- 2 pieces Shallots (finely minced)
- 2 cloves Garlic (minced)
- 1/4 cup Cognac or Brandy (for deglazing)
- 1/2 cup Dry White Wine (such as Chardonnay or Vin Jaune)
- 1 cup Chicken or Guinea Fowl Stock (high quality)
- 3/4 cup Crème Fraîche (heavy cream can be substituted)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Flat Leaf Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). If using dried morels, place them in a bowl and cover with 1 cup of warm water. Let them soak for 20 minutes until softened.
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2
Remove the morels from the soaking liquid, squeezing gently. Strain the soaking liquid through a coffee filter or fine-mesh sieve to remove any grit and reserve 1/2 cup for the sauce. Rinse the morels briefly under cool water to ensure no sand remains in the crevices.
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3
Pat the guinea fowl thoroughly dry with paper towels. Rub the entire bird with 2 tablespoons of softened butter and season generously with salt and pepper, including the cavity. Place the thyme sprigs inside the cavity.
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4
In a large oven-proof Dutch oven or heavy skillet, melt the remaining tablespoon of butter over medium-high heat. Sear the guinea fowl on all sides until the skin is golden brown, about 3-4 minutes per side.
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5
Transfer the pot to the preheated oven. Roast the bird uncovered for 40-45 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F (74°C).
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6
Carefully remove the bird from the pot and transfer it to a warm platter. Tent loosely with foil and let it rest for at least 15 minutes while you prepare the sauce.
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7
Discard all but 1 tablespoon of the fat from the roasting pot. Place the pot back on the stove over medium heat. Add the minced shallots and cook until translucent, about 3 minutes.
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8
Add the morels and minced garlic to the pot. Sauté for 4-5 minutes until the mushrooms have released their moisture and are starting to brown slightly.
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9
Pour in the Cognac to deglaze the pan, scraping up all the flavorful browned bits (fond) from the bottom. Let the alcohol reduce by half.
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10
Add the white wine, the reserved mushroom soaking liquid, and the stock. Bring to a simmer and reduce the liquid by half, which should take about 8-10 minutes.
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11
Whisk in the crème fraîche and simmer gently for another 5 minutes until the sauce coats the back of a spoon. Do not let it boil vigorously or the cream may break.
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12
Stir in the lemon juice and season the sauce with additional salt and pepper to taste.
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13
Carve the guinea fowl into quarters (breasts and legs). Arrange the meat on a serving platter or individual plates.
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14
Generously spoon the morel cream sauce over the poultry and garnish with fresh parsley. Serve immediately.
💡 Chef's Tips
Guinea fowl is leaner than chicken; do not overcook it or the breast will become dry. Always strain your morel soaking liquid; these mushrooms are notorious for holding onto forest grit. If you can't find guinea fowl, a high-quality pheasant or a small free-range organic chicken works beautifully. For a glossy finish, whisk in a small knob of cold butter right before serving the sauce. If using fresh morels, sauté them longer than dried ones to ensure their flavor is fully concentrated.
🍽️ Serving Suggestions
Serve alongside a buttery potato purée or wide egg noodles to soak up the sauce. Pair with a glass of Jura White Wine (Chardonnay or Savagnin) or a light-bodied Pinot Noir. Steam some fresh asparagus or haricots verts with a touch of lemon as a vibrant side. A crusty baguette is essential for cleaning up every last drop of the creamy morel sauce. For a truly decadent meal, start with a simple green salad dressed in a walnut oil vinaigrette.