Guinea fowl supreme with buttered chestnuts
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Guests 4 people
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Preparation 20 minutes
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Cooking 20 minutes
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Difficulty Medium
To make this recipe
Ingredients
For guinea fowl supreme
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50g salted Grand Fermage butter
4 guinea fowl
50g flaked almonds
½ glass white wine
½ glass water
Salt
Ground pepper
For chestnuts
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80g salted Grand Fermage butter
400g vacuum-packed or tinned chestnuts
1 finely chopped onion
100g mange-tout peas
1 soup spoon sugar
½ glass water
1 soup spoon chopped parsley
Salt
Ground pepper
And don't forget to grade the recipe:
Preparation
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Season the guinea fowl supremes.
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Melt the butter in a pan and sear the supremes, skin side down.
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Once the fillets are nicely golden brown, add the ½ glass of white wine and ½ glass of water and leave to gently stew, covered, for around 10 minutes. Set aside.
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In a frying pan, melt the butter with the sugar and water.
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Add the mange-tout and chopped onion. Leave to stew for 5 minutes then add the chestnuts.
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Season.
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Stir occasionally to ensure the vegetables are all well covered. The liquid should be nearly all absorbed.
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Add the chopped parsley at the last minute.
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Serve the guinea fowl supremes on a bed of vegetables.
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Grill the sliced almonds and sprinkle them on the plates before serving.
And don't forget to grade the recipe:
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