Guinea fowl with vinegar and candied apples


Delicious dish of’winter, guinea fowl with vinegar and candied apples baked is both quick and easy to make for a tasty and fragrant result.

Ingredients for 4 people:

  • 1 guinea fowl 1,2 kg
  • 50g salted butter
  • 4 shallots
  • 15 cl cider vinegar
  • 10 cl of white wine (Riesling)
  • Coarse salt
  • Pepper

Guinea fowl casserole vinegar

Cut the guinea fowl into pieces.

  • Melt 30g butter in a pan, add the pieces of poultry, brown.
  • Remove meat and set aside.
  • Peel and chop the shallots.

In the same pot,

  • Melt 20g butter and sweat the shallots.
  • Pour the vinegar, mix well to’Using’a wooden spoon and pour the wine.
  • Boil 5 minutes.
  • Put the pieces of guinea fowl in the pan, season with coarse salt and pepper.
  • Cover and place over low heat, cook 30 to 35 minutes.
  • Remove the chicken from the pan, put it in a dish.
  • Discard’excess grease from cooking by gently removing the sauce to the surface to’Using’a ladle.
  • Rectify’seasoning.

Serve with apples baked or pan.

Recipe: A. Beauvais, Photo: F. Hamel