in France

Guinea fowl with cider and apples

updated

Spread the love

Ingredients for 4 servings:

  • 1 guinea fowl, cut into portions
  • 2 apples
  • 2 onions, chopped
  • ½ liter Cidre Brut (French apple wine)
  • 20 cl crème fraîche
  • 1 pinch of cinnamon
  • 1 pinch of nutmeg
  • 100 g butter, salted
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Recipe from Normandy

Brown the guinea fowl in 50g butter. Add the chopped onion, cinnamon, and nutmeg, season with salt and pepper, and pour in the cider. Cover and simmer for about 45 minutes. Add the crème fraîche and let it simmer uncovered for about 15 minutes. Peel and quarter the apples and bake them in the remaining butter. Place the guinea fowl on a serving platter and bake in the oven. Strain the sauce through a sieve, then pour it over the guinea fowl. Serve with the hot apple slices.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Pears in coffee syrup

Zarda – Pakistani rice pudding