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Le Chaudron recipe
Pintade truffée aux marrons
Truffled guinea fowl with chestnuts
⏱ 120 minServes 4Hard520 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients4 servings
1free-range guinea fowl, 1.5 kg / 3⅓ lb
1fresh black truffle, 20 g
400 g (14 oz)vacuum-packed cooked chestnuts
200 g (7 oz)thinly sliced smoked bacon
100 g (3½ oz)softened unsalted butter
2yellow onions
200 ml (¾ cup)dry white wine
200 ml (¾ cup)chicken stock base
200 ml (¾ cup)thick crème fraîche
2 tbspolive oil
1bouquet garnithyme, bay leaf, parsley
1 tspfleur de sel (flaky sea salt)
1 tspfreshly ground pepper
- 1 free-range guinea fowl, 1.5 kg / 3⅓ lb
- 1 fresh black truffle, 20 g
- 400 g (14 oz) vacuum-packed cooked chestnuts
- 200 g (7 oz) thinly sliced smoked bacon
- 100 g (3½ oz) softened unsalted butter
- 2 yellow onions
- 200 ml (¾ cup) dry white wine
- 200 ml (¾ cup) chicken stock base
- 200 ml (¾ cup) thick crème fraîche
- 2 tbsp olive oil
- 1 bouquet garni thyme, bay leaf, parsley
- 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 guinea fowl out of the fridge 1 hour before cooking. Preheat the oven to 180°C (350°F) convection. Finely grate the fresh truffle and mix it into the softened butter.
- Gently slide your fingers between the skin and the meat, starting at the neck, to loosen the skin without tearing it.
- Push the truffle butter under the skin and massage from the outside to spread it evenly. Truffle under the skin is a classic French technique.
- Season the bird generously inside and out. Drape the thin slices of smoked bacon over the breast to keep it from drying out.
- Truss the bird with kitchen twine, tying the legs against the body. Slice the 2 onions and spread them in the roasting pan with the bouquet garni.
- Set the bird on the onions. Drizzle with 2 tbsp olive oil and scatter the chestnuts around it. Roast 1 hour 15 at 180°C (350°F), basting often.
- Check doneness: a thermometer in the thigh should read 75°C (165°F) and the juices run clear. Rest the bird 15 minutes under foil.
- Deglaze the pan with the dry white wine and chicken stock, scraping up the browned bits. Strain, add the crème fraîche and reduce 5 minutes. Carve and serve with the chestnuts and the creamy sauce.
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