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Le Chaudron recipe
Suprême de pintade aux raisins
Guinea fowl breast with grapes and cream sauce
⏱ 40 minServes 4Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
4free-range guinea fowl breasts, skin on
300 g (11 oz)green grapesItalia or Chasselas grapes
3gray shallots
200 ml (¾ cup)dry white wine
200 ml (¾ cup)Cognac
300 ml (1¼ cups)thick crème fraîche
200 ml (¾ cup)chicken stock
60 g (2 oz)unsalted butter
3 tbspolive oil
2 sprigsfresh thyme
1bunch of chives
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 4 free-range guinea fowl breasts, skin on
- 300 g (11 oz) green grapes Italia or Chasselas grapes
- 3 gray shallots
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) Cognac
- 300 ml (1¼ cups) thick crème fraîche
- 200 ml (¾ cup) chicken stock
- 60 g (2 oz) unsalted butter
- 3 tbsp olive oil
- 2 sprigs fresh thyme
- 1 bunch of chives
- 1 tsp fleur de sel (flaky sea salt)
- 1 tsp freshly ground pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Take the 4 free-range guinea fowl breasts out of the fridge 30 minutes before cooking to bring them to room temperature. This helps them cook evenly and stay moist.
- Wash the 300 g (11 oz) of green grapes (Italia or Chasselas) and pull them off the stems. For an elegant touch, peel them: make a small nick and gently slip off the skin, the way fine French restaurants do.
- Peel the 3 shallots and chop them very finely into small, even dice so they melt evenly as they cook. Finely snip the chives, keeping a few whole stems for garnish.
- Season the guinea fowl breasts on both sides with fleur de sel and plenty of pepper just before cooking. Salting at the last minute keeps the meat from losing its juices before it hits the hot pan.
- Heat 2 tbsp of olive oil and 30 g (1 oz) of unsalted butter in the large cast-iron skillet over medium-high heat until the butter foams. Lay the breasts in skin-side down and cook for 6 minutes until the skin is golden and crisp.
- Carefully turn the breasts with a spatula and cook for 5 minutes on the flesh side, until just cooked through (75 °C / 167 °F on the thermometer). Set them aside on a warm plate, covered with foil to keep warm.
- In the same skillet, sweat the chopped shallots for 3 minutes without browning. Deglaze with the Cognac and flambé for 30 seconds to burn off the alcohol while keeping the aroma. Pour in the dry white wine and reduce for 5 minutes over high heat.
- Add the chicken stock and the thyme leaves and reduce for 5 minutes. Stir in the thick crème fraîche and the grapes and cook for 3 minutes to warm through. Return the breasts to the pan and spoon the sauce over them. Serve with the sauce and snipped chives.
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