Guinea fowl is best cooked during the autumn and winter months because its flavor is at its best during these times. You may substitute chicken but guinea fowl is still the best for this recipe.
Guinea Fowl with Calvados and Apples
1 Onion, peeled and finely sliced
1 Garlic clove, peeled and crushed
4 Guinea fowl supreme, about 5 oz, skinned
1/4 pint Dry cider
1 tablespoon Plain flour
1 tablespoon Sunflower oil
3 tablespoon Calvados brandy
1 teaspoon Freshly chopped thyme
Sprigs of fresh thyme to garnish
Salt and freshly ground black pepper
1 teaspoon Caster sugar
1/2 oz Unsalted butter
1 Red-skinned eating apples, quartered, cored and sliced
Lightly dust the guinea fowl supreme with the flour. Heat 2 teaspoons of the oil in a large non-stick frying pan and cook the supreme for 2-3 minutes on each side until brown. Remove from the pan and reserve.
Heat the remaining teaspoon of oil in the pan and add the onion and garlic. Cook over a medium heat for 10 minutes, stirring occasionally until soft and just beginning to color.
Stir in the chopped thyme and cider. Return the guinea fowl to the pan, season with salt and pepper and bring to a very gentle simmer. Cover and cook over a low heat for 15-20 minutes or until the guinea fowl is tender.
Remove the guinea fowl and keep warm. Turn up the heat and boil the sauce until thickened and reduced by half.
Meanwhile, prepare the caramelized apples. Melt the butter in a small non-stick pan, add the apple slices in a single layer and sprinkle with the sugar. Cook until the apples are tender and beginning to caramelize, turning once.
Put the Calvados in a metal ladle or small saucepan and gently heat until warm. Carefully set alight with a match, let the flames die down, then stir into the sauce.
Serve the guinea fowl with the sauce spooned over and garnished with the caramelized apples and sprigs of fresh thyme.
* Serves 4.
Guinea Fowl with Calvados and Apples is a truly tasty treat and it’s really best with Calavados than regular brandy so you should have it handy in your kitchen.