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–+ servings

Pintade aux Champignons Forestiers

Guinea fowl — more deeply flavored than chicken, leaner than duck — braised with woodland mushrooms, thyme, and a generous pour of Cognac and cream.
Print Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 460kcal

Ingredients

  • 1 guinea fowl jointed into 8 pieces (or 4 leg quarters)
  • 400 g mixed wild mushrooms (chanterelles, porcini, oyster)
  • 3 tbsp butter
  • 2 shallots diced
  • 3 garlic cloves
  • 50 ml Cognac
  • 150 ml dry white wine
  • 200 ml chicken stock
  • 250 ml heavy cream
  • Fresh thyme, bay leaf
  • Flat-leaf parsley to finish
  • Salt and pepper

Instructions

  • Season guinea fowl generously. Brown all pieces in butter over high heat until deep golden.
  • Add shallots and garlic, cook 3 minutes. Add Cognac and carefully flambé.
  • Add white wine, reduce by half. Add stock, thyme, and bay leaf.
  • Cover and braise on low heat 35–40 minutes until legs are tender.
  • Remove guinea fowl. Add mushrooms to the pan and cook 8 minutes until golden.
  • Add cream and reduce sauce 10 minutes until coating consistency.
  • Return guinea fowl to sauce. Season, scatter parsley, and serve.

Nutrition

Serving: 1serving | Calories: 460kcal | Protein: 44g | Fat: 26g | Fiber: 2g
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