Forest-Style Guinea Fowl
Ingredients
- 1.2 kg free-range guinea fowl cut into pieces
- 400 g button mushrooms or other varieties, cleaned and halved if needed
- 200 g smoked bacon diced
- 4 shallots finely sliced
- 250 ml dry white wine
- 250 ml chicken stock
- 1 sprig of thyme
- 1 bay leaf
- 2 tablespoons flour
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
Prepare the ingredients
- Peel and finely slice the shallots. Dice the smoked bacon. Clean the mushrooms and cut them in half if necessary.
Prepare the guinea fowl
- Cut the guinea fowl into pieces if your butcher hasn’t already done so. Season the pieces with salt and pepper.
Brown the guinea fowl
- In a large Dutch oven, heat the olive oil. Sear the guinea fowl pieces on all sides until golden brown. Sprinkle in the flour, mix well, and continue cooking for 5 minutes. Remove the guinea fowl and set aside.
Prepare the aromatic base
- Add the sliced shallots and diced bacon to the pot. Sauté over medium heat for about 10 minutes. Deglaze with the white wine, scraping up the browned bits from the bottom with a wooden spoon. Add the chicken stock, thyme, and bay leaf. Return the guinea fowl pieces to the pot. Cover and simmer gently for 25 minutes.
Add the mushrooms
- Stir in the mushrooms. Mix well and continue cooking for another 15 minutes, until the mushrooms are tender and fully infused with the sauce.