| Prep: 30 mins | Cook: 1 hr 30 mins | Difficulty: Moderate | Serves: 6 |
Why I Love French Guinea Fowl Supreme with Chanterelles
Having grown up in the Rocky Mountains of Colorado, I’ve always found inspiration and comfort in cooking dishes that reflect the spirit of the great outdoors. One such recipe which reflects this beautifully is the exquisite French dish, Guinea Fowl Supreme with Chanterelles. My heart skips a beat just at the name – a delicate balance between the exotic guinea fowl and the earthy chanterelles. It is like the symphony of a tranquil French forest crafted and curated onto your dining table.
Why Guinea Fowl Supreme with Chanterelles?
Guinea fowl, as a game meat, brings a certain level of intrigue—a gamey undertone, slightly more character than chicken, but not as much as quail or other game birds. The chantarelles add a certain rustic charm with their strong flavors. As somebody who cherishes cooking with game meat, this recipe serves as an embodiment of a culinary journey that transports me right back to the wilderness.
Moreover, what really lifts up this recipe is the use of a bouquet garni, a bundle of herbs, usually consisting of bay leaf, thyme, and parsley. It imparts a beautiful fragrance that is reminiscent of my treks through the backwoods of Colorado, hand picking devouring herbs that nature had to offer.
A Dish that Evokes Memories
I’ll admit, I cannot mention Guinea Fowl Supreme with Chanterelles without nodding to one of my culinary inspirations, renowned French Chef Jacques Pépin. His masterful approach to traditional French cuisine resonates with me as I endeavor to immerse in the culinary traditions and techniques rooted in other parts of the world.
This recipe is a wistful nod to my hearty mountain fare roots. Add in a good but not overpowering wine sauce, it pairs beautifully with a starchy side such as classic potato gratin or French-style mashed potatoes. Guaranteed to keep you warm on those cooler nights, hence its place in my heart. It’s a recipe that is close to my heart, and it is my hope that it becomes a cherished addition to your repertoire as well.
What You’ll Need
- 3 whole guinea fowls (approximately 4 lbs each)
- 1 cup of unsalted butter
- 1/4 cup of olive oil
- 2 cups of fresh chanterelles mushrooms
- 3 cloves of garlic, minced
- 2 large onions, finely chopped
- 2 cups of dry white wine
- 1 cup of chicken broth
- 3 tablespoons of all-purpose flour
- 3 sprigs of fresh thyme
- 1 bouquet garni (thyme, bay leaf, and parsley tied together with a string)
- Salt and pepper to taste
- 2 tablespoons of fresh parsley, chopped (for garnish)
Method
Step One
Start by preheating your oven to 375 degrees Fahrenheit. Then, use salt and pepper to season your guinea fowls inside and out.
Step Two
Heat up the olive oil and half of the butter in a large heavy-bottomed saucepan over medium heat. Once hot, brown the guinea fowls on all sides, then remove them from the pan and set them aside.
Step Three
In the same saucepan, add the chopped onions and minced garlic, cooking until soft and fragrant. Then add the chanterelles mushrooms and cook for another 5 minutes.
Step Four
Return the guinea fowls to the pan, add in the white wine and chicken broth. Bring the mixture to a boil. Then add flour, stirring to create a thick sauce.
Step Five
Place the bouquet garni and the sprigs of thyme into the pan. Cover and transfer the pan to your preheated oven. Roast for about 1 and a half hours or until the guinea fowls are fully cooked and tender.
Step Six
Once the cooking time is over, remove the pan from the oven. Place the guinea fowls on a serving platter and tent them with foil to keep warm.
Step Seven
Place the pan back on the stove over medium heat and add the remaining butter. Stir it into the sauce and let it simmer until it thickens.
Step Eight
Remove the bouquet garni from the sauce. Taste and adjust seasoning with more salt and pepper if necessary. Spoon the sauce over the guinea fowls and garnish with the chopped fresh parsley before serving.
