taken from the magazine « Elle à table »

Some tips…

Put a small ovenproof container of water in the oven while cooking the guinea fowl.
Use dried sage if you don’t have any fresh sage to hand.

Cooking
time 		preparation
time		 Difficulty Number of
servings

Guinea Fowl with New Potatoes, Chanterelles and Sage

Ingredients :

1 farmhouse guinea fowl, deboned and stuffed with a veal and herb mixture • 1 large onion • 150ml white wine • 400ml crème fraîche • 300g chanterelles • 500g new potatoes • 3 sage leaves • olive oil


 Serves 4   Beginner    - 20 mins   + 45 mins

  •  Preheat the oven to 180°/350°F/Gas Mark 4.
  •  Ask your butcher to debone the guinea fowl, except for the legs, and to stuff (veal and herb mixture) and truss it.
  •  Brown the guinea fowl on all sides in 1 tablespoon of oil in a cast-iron pot.
  • Add the onion, peeled and finely chopped.
  •  Stir and brown for 3 minutes.
  •  Discard the cooking juices, add 150ml of crème fraîche and 1 glass white wine, sage, salt and pepper, cover and bake in the oven for 45 minutes, basting several times.
  •  Wash the potatoes in cold water, dry them and add them to the pot with 150ml of crème fraîche.
  •  Continue to cook for 25 minutes, still basting regularly.
  • Add the washed chanterelles and leave to cook for a further 10 minutes with the remaining cream.
  •  Serve in the cooking pot.

Photo : Jean-Claude Amiel