Guinea Fowl Frigousse Stew

Ingredients :

4 guinea fowl legs • 750ml dry cider • 2 onions • 1 small glass cider brandy • 1 bouquet garni • 200g cooked chestnuts • 30g butter • 2 tablespoons oil • salt • pepper • 1 pinch nutmeg • 1 tablespoon chopped parsley


 Serves 4   Beginner    Between 20 and 45 mins   Between 20 and 45 mins

  • Heat the oil and brown the guinea fowl legs, skin-side first. Turn the legs over and brown the other side.
  • Peel and finely chop the onions. Make a bouquet garni (bundle of thyme, bay, parsley sprigs).
  • Remove the legs, deglaze the pan, brown the onions, add the guinea fowl then flambé in cider brandy (or calvados).
  • Season, add the bouquet garni and cider and cover for 25-35 minutes.
  • Add the chestnuts 10 minutes before the guinea fowl is cooked.
  • Remove the bouquet garni and check the seasoning.
  • Serve on a warm plate, garnish with the sauce and sprinkle with chopped parsley.

Photo Claude HERLEDAN / Cercles Culinaires de France