Pintade à la Crème (Guinea Fowl with Cream)

Enjoy a flavourful French poultry dish with Sophie Grigson's recipe for guinea fowl, served with a rich cream sauce
By Sophie Grigson
Pintade à la Crème (Guinea Fowl with Cream)
  • Rating:
  • Serves: 4-6
  • Cook Time:
  • Prep Time: 20 minutes
  • Effort: medium

Ingredients

main

  • 1 large guinea fowl
  • 30-45g butter
  • 3 banana shallots, quartered lengthways
  • 2 carrots, quartered
  • 6 cloves garlic, peeled
  • 3 sprigs parsley, plus a little chopped parsley for sprinkling
  • 4 sprig thyme
  • 3 bay leaves
  • 1 sprig rosemary
  • 1 bulb fennel, (optional)trimmed and quartered
  • 100 ml dry white wine
  • black pepper
  • 100 ml water
  • 110 g crème fraîche

Method

1. Preheat the oven to 200°C/gas 6.

2. Push a small knob of butter into the central cavity of the guinea fowl, along with two quarters of shallot, a piece of carrot, a garlic clove, a sprig of parsley, a sprig of thyme and a bay leaf.

3. Scatter the remaining shallot, carrot, garlic, parsley, thyme, bay leaves, rosemary and fennel (if using) in a roasting tin.

4. Place the guinea fowl on top, and smear remaining butter over its breasts and thighs.

5. Splash over the white wine and season with salt and freshly ground pepper.

6. Pour a glass of water over the vegetables around the guinea fowl. Cover with foil and roast in the oven for 40 minutes.

7. Remove the foil, and return to the oven for a final 15 minutes or so to brown and finish cooking. If necessary add a little more water to the roasting pan, so that there are enough juices to form a little gravy.

8. Test that the guinea fowl is cooked through, remove from the roasting tin and rest in a warm place while you finish the sauce.

9. Place the roasting tin over the hob, and allow the juices to bubble. Stir in the crème fraîche and bring back to the boil.

10. Allow the sauce to simmer for a few minutes to thicken, while you carve up the guinea fowl and place the portions in a warm serving dish.

11. Taste and adjust the seasoning in the sauce, then strain over the guinea fowl. Sprinkle with a little chopped parsley and serve immediately.

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