Equipment
Ingredients
Guinea Fowl
- 800 g guinea fowl pieces, bone-in, skin-on, room temperature
- 10 g kosher salt
- 5 g black pepper, freshly ground
Vegetables and Aromatics
- 200 g chanterelle mushrooms, cleaned, halved if large
- 150 g pearl onions, peeled
- 300 g broccoli, cut into bite-sized florets
- 2 garlic, crushed
- 5 g fresh thyme, sprigs tied together
Sauce and Cooking Fats
- 30 g unsalted butter
- 15 ml olive oil
- 150 ml dry white wine
- 250 ml chicken stock, low sodium
- 150 ml heavy cream, room temperature
Nutrition (per serving)
Method
Pat the guinea fowl pieces thoroughly dry with paper towels. Season all sides evenly with the kosher salt and freshly ground black pepper.
Heat the unsalted butter and olive oil in a Dutch oven over medium-high heat. Once the butter is foaming, add the guinea fowl pieces skin-side down. Sear until deeply golden brown, about 6 to 8 minutes. Flip and sear the other side for 2 minutes. Remove the meat to a plate and set aside.
Lower the heat to medium. In the residual fat, add the pearl onions and chanterelle mushrooms. Saute until the mushrooms release their moisture and the onions begin to caramelize, about 5 to 7 minutes. Stir in the crushed garlic and tied thyme sprigs during the last minute of cooking.
Pour the dry white wine into the pot to deglaze, using a wooden spoon to scrape up all the rich browned bits stuck to the bottom. Allow the wine to boil and reduce by half.
Return the seared guinea fowl pieces and any accumulated resting juices to the pot. Pour in the chicken stock. Bring the liquid to a gentle simmer, cover with a tight-fitting lid, and braise until the meat is completely tender and reaches an internal temperature of 74C or 165F.
While the guinea fowl braises, bring a saucepan of heavily salted water to a rolling boil. Blanch the broccoli florets until bright green and tender-crisp, about 3 minutes. Drain immediately and shock with cold running water to stop the cooking process.
Using a slotted spoon and tongs, carefully transfer the cooked guinea fowl, mushrooms, and onions to a warm platter. Stir the room temperature heavy cream into the remaining braising liquid. Increase the heat to medium-high and boil the sauce gently until it reduces and thickens enough to coat the back of a spoon.
Return the guinea fowl, the mushroom and onion mixture, and the blanched broccoli to the thickened sauce. Simmer gently over low heat for 2 minutes, just long enough to warm the ingredients through. Remove the thyme sprigs and serve immediately.
Chef's Notes
- Guinea fowl is significantly leaner than standard chicken. Keeping the skin on and achieving a thorough initial sear provides vital fat and foundational flavor to the final fricassee.
- When cleaning delicate chanterelles, avoid submerging them in water as they absorb moisture like sponges and will turn soggy. Instead, use a damp pastry brush or paper towel to gently wipe away forest debris.
- Peeling raw pearl onions can be a tedious chore. To simplify the process, blanch the unpeeled onions in boiling water for 30 seconds, then plunge them into an ice bath. Squeeze the root end, and the skins will slip right off.
- If you prefer a thicker, more traditional fricassee sauce, you can toss the seared meat and cooked vegetables in a tablespoon of flour before deglazing, though the modern reduction method outlined here yields a lighter, gluten-free result.
Storage
Refrigerator: 3 days — Store in an airtight container. The sauce thickens considerably when cold.
Freezer: 1 month — Cream sauces can split when frozen and thawed, requiring careful gentle reheating to re-emulsify.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water or stock to prevent the cream from splitting.
