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Recipe · Quercy
Pintade aux cèpes du Quercy
Guinea fowl with porcini and cream
⏱ 90 minServes 6Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1guinea fowl, 1.5 kg / 3⅓ lb, cut into 6 pieces
500 g (18 oz)porcinifresh or frozen
3shallots
3 clovesgarlic
100 ml (½ cup)dry white wine
200 ml (¾ cup)chicken stock base
100 ml (½ cup)crème fraîche
3 tbspduck fat
Parsleysalt, pepper
- 1 guinea fowl, 1.5 kg / 3⅓ lb, cut into 6 pieces
- 500 g (18 oz) porcini fresh or frozen
- 3 shallots
- 3 cloves garlic
- 100 ml (½ cup) dry white wine
- 200 ml (¾ cup) chicken stock base
- 100 ml (½ cup) crème fraîche
- 3 tbsp duck fat
- Parsley salt, pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Season the guinea fowl with salt and pepper.
- Heat the duck fat and brown the pieces for 10 minutes.
- Remove them and sweat the chopped shallots and garlic.
- Return the guinea fowl and deglaze with the white wine.
- Pour in the stock, cover and simmer for 30 minutes.
- Clean the porcini and slice them.
- Sauté them separately in duck fat over high heat for 8 minutes.
- Add them to the pot and cook 10 more minutes.
- Lift out the guinea fowl and thicken the sauce with the cream.
- Adjust the seasoning, spoon the sauce over and sprinkle with parsley.
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