📝 About This Recipe
This elegant French classic celebrates the lean, slightly gamey flavor of guinea fowl, braised to succulent perfection in a velvety white wine and cream sauce. Unlike standard chicken, guinea fowl offers a deeper, more sophisticated profile that pairs beautifully with the earthy notes of wild chanterelles and the crisp acidity of a dry Riesling. It is a soul-warming dish that captures the essence of a traditional farmhouse kitchen in the heart of Alsace, perfect for a refined Sunday lunch.
🥗 Ingredients
The Poultry
- 1 whole Guinea Fowl (approx. 3 lbs, jointed into 8 pieces with skin on)
- 1 teaspoon Sea Salt (to season)
- 1/2 teaspoon Black Pepper (freshly cracked)
The Aromatics and Braise
- 2 tablespoons Unsalted Butter (high quality)
- 1 tablespoon Olive Oil
- 4 pieces Shallots (finely diced)
- 2 cloves Garlic (smashed and peeled)
- 8 oz Wild Mushrooms (chanterelles or cremini, cleaned and sliced)
- 2 tablespoons All-purpose Flour (for thickening)
- 1 cup Dry Riesling (or any dry white wine)
- 1.5 cups Chicken Stock (low sodium, high quality)
- 3 sprigs Fresh Thyme (tied together)
- 1 piece Bay Leaf (dried)
The Finish
- 1/2 cup Heavy Cream (room temperature)
- 1 teaspoon Lemon Juice (freshly squeezed)
- 2 tablespoons Flat-leaf Parsley (finely chopped)
👨🍳 Instructions
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1
Pat the guinea fowl pieces dry with paper towels. Season generously on all sides with sea salt and freshly cracked black pepper.
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2
In a large, heavy-bottomed Dutch oven or deep skillet, melt the butter with the olive oil over medium-high heat until the butter begins to foam.
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3
Working in batches if necessary, brown the guinea fowl pieces skin-side down first for 5-6 minutes until golden and crisp. Flip and brown the other side for 3 minutes. Remove the meat to a plate and set aside.
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4
In the same pan, add the sliced mushrooms. Sauté for 5-7 minutes until they have released their moisture and turned a deep golden brown.
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5
Reduce the heat to medium. Add the diced shallots and smashed garlic cloves to the mushrooms, stirring frequently for 2-3 minutes until the shallots are translucent and fragrant.
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6
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste, creating a light roux.
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7
Slowly pour in the Riesling while whisking or stirring vigorously to deglaze the pan, scraping up all the brown bits (fond) from the bottom.
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8
Add the chicken stock, thyme sprigs, and bay leaf. Bring the liquid to a gentle simmer.
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9
Nestle the browned guinea fowl pieces back into the pan, ensuring any juices from the plate are also added. The liquid should come about halfway up the meat.
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10
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 30-35 minutes, or until the meat is tender and cooked through (internal temperature of 165°F/74°C).
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11
Once cooked, remove the guinea fowl pieces to a warm serving platter and tent loosely with foil. Discard the thyme sprigs and bay leaf.
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12
Increase the heat to medium-high and let the sauce bubble and reduce by about one-third, roughly 5 minutes.
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13
Whisk in the heavy cream and simmer for another 2-3 minutes until the sauce is thick enough to coat the back of a spoon. Stir in the lemon juice.
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14
Taste the sauce and adjust seasoning with salt and pepper if needed. Return the guinea fowl to the pan briefly to glaze with the sauce, then sprinkle with fresh parsley and serve immediately.
💡 Chef's Tips
Guinea fowl is leaner than chicken, so be careful not to overcook it or the breast meat may become dry. If you cannot find guinea fowl, a high-quality pheasant or a small organic chicken makes an excellent substitute. Always use a wine you would actually drink; the quality of the Riesling directly impacts the depth of the sauce. For an even silkier sauce, you can strain the liquid before adding the cream, though keeping the mushrooms in provides a rustic texture. Make sure the heavy cream is at room temperature before adding it to prevent the sauce from curdling.
🍽️ Serving Suggestions
Serve alongside buttered wide egg noodles or spaetzle to soak up the luxurious cream sauce. A side of honey-glazed roasted carrots or steamed green beans adds a lovely pop of color and sweetness. Pair this dish with the same bottle of dry Riesling used in the cooking for a perfect flavor harmony. A crusty baguette is essential for wiping the plate clean of every drop of the mushroom-infused sauce. A light green salad with a sharp vinaigrette helps cut through the richness of the cream.