Recipe of guinea fowl with figs
The guinea fowl with figs will be our dish for Christmas lunch.
It’s a simple recipe, tasty, very easy to make and with an excellent quality-price ratio.
- 20 g of unsalted butter
- 3 shallots
- 1 farm guinea fowl of about 1.2 kg
- 5 large dried figs and 5 dried apricots
- 10 cl of white wine
- 2 tbsp. of olive oil
- 1 tsp. salt
STEP 1 brown it in a casserole with 2 tablespoons of oil and turn over the guinea fowl regularly so that it is browned on all sides. Remove the guinea fowl from the casserole and set it aside to drain some of the cooking fat.
STEP 2 Peel and finely chop the shallots.
STEP 3 In the same casserole rinsed and wiped with kitchen paper, melt the butter, then brown the minced shallots and then add the wine. Mix to obtain a homogeneous sauce.
STEP 4 Return the guinea fowl to the casserole after sprinkling with salt and pepper on all sides. Add the sliced dried figs and dried apricots. Cover and let simmer for 1 hour.
STEP 5 Continue cooking the guinea fowl by turning it over often for 1 hour at thermostat 4 – 5 and watering regularly to prevent the guinea fowl from drying out, then lower to keep warm until serving.
You can serve the whole guinea fowl with gravy sauce in the casserole and then cut the guinea fowl at the table or, you can serve on hot plates and then cut the guinea fowl in the kitchen and pour the sauce on each piece.
NB Heat the dish and plates in the microwave for 2 minutes.