The braised guinea fowl with bacon is an incredibly straightforward Christmas recipe. This dish pairs the poultry with mushrooms, shallots, and a delightful white wine sauce. Slowly simmered with flavorful ingredients such as cognac, it offers a complex array of tastes. The broth enhances the creamy sauce while the smoked bacon adds a decadent flair.<\/p>\n
For 6 people:<\/p>\n
– 1 Guinea fowl, cut into pieces
\n– 4 Shallots
\n– 1 tablespoon of Flour
\n– 200 grams of Smoked bacon
\n– 300 grams of Mushrooms
\n– 10 cl of Cognac
\n– 10 cl of White wine
\n– 30 cl of Broth
\n– 1 tablespoon of Parsley
\n– Olive oil
\n– Salt
\n– Black pepper<\/p>\n
Total Time: 1 hour 5 minutes<\/b><\/p>\n
– Prep: 20 minutes<\/b>
\n– Cook: 45 minutes<\/b><\/p>\n
\n1. Season the guinea fowl pieces with salt and pepper. In a large pot, add some olive oil and sear the pieces over high heat for about 10 minutes. Peel and finely chop the shallots.<\/p>\n
2. Once the guinea fowl is nicely browned, add the chopped shallots and then the flour. Stir well and cook for another 5 minutes on medium heat.<\/p>\n
3. Remove the poultry pieces and set them aside on a plate. Discard any excess fat from the pot. Briefly blanch the bacon in boiling water for about 20 seconds.<\/p>\n
4. Clean the mushrooms. Add the mushrooms and bacon to the pot, season with salt and pepper, and cook for 5 minutes, stirring occasionally.<\/p>\n
5. Pour in the cognac and white wine. Bring to a boil for 1 minute, then add the broth and the browned guinea fowl pieces back into the pot. Stir, cover, and let it simmer on low heat for 25 minutes.<\/p>\n
To finish<\/b><\/p>\n
Add the parsley right at the end of cooking and serve hot, perhaps with some saut\u00e9ed potatoes on the side.<\/p>\n\n\n