Guinea fowl in vinegar and candied apples

A delicious winter dish, guinea fowl in vinegar and baked apples is both easy and quick to make for a tasty and fragrant result.

Ingredients for 4 persons :

  • 1 guinea fowl 1.2 kg
  • 50 g semi-salted butter
  • 4 shallots
  • 15 cl of cider vinegar
  • 10 cl of white wine (Riesling)
  • Coarse salt
  • Pepper

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Guinea fowl in vinegar and candied apples

Cut the guinea fowl into pieces.

  • Melt 30 g of butter in a casserole dish, place the pieces of poultry in it, brown them.
  • Remove the meat and set it aside.
  • Peel and chop the shallots.

In this same casserole dish,

  • Melt 20 g of butter and sweat the shallots in it.
  • Pour in the vinegar, mix well with a wooden spatula and pour in the wine.
  • Bring to a boil for 5 minutes.
  • Return the pieces of guinea fowl to the casserole dish, season with coarse salt and pepper.
  • Cover and place on low heat, cook 30 to 35 minutes.
  • Remove the poultry from the casserole, place it in a dish.
  • Discard excess fat from cooking by gently removing it from the surface of the sauce with a ladle.
  • Adjust seasoning.

Serve with apples baked or in a pan.

Recipe: A. Beauvais, Photo: F. Hamel

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