Guinea Fowl with Apples, Prunes and Armagnac Mustard Sauce (Pintade aux Prunes)
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| Serves | 2 |
| Prep time | 15 minutes |
| Cook time | 50 minutes |
| Total time | 1 hours, 5 minutes |
| Meal type | Lunch, Main Dish |
| Misc | Gourmet, Serve Hot |
| Occasion | Casual Party, Christmas, Easter, Formal Party, Thanksgiving, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
An easy one-pan dish of rustic elegance with guinea fowl, potatoes, apples and prunes in a creamy mustard sauce with Armagnac. This makes a wonderful meal for two, but quantities can be increased for more diners.
Ingredients
- 2 guinea fowl quarters (the leg and thigh)
- 2 to 3 large potatoes, peeled and cut into edge shaped chips (Leave the skin in if they are new potatoes)
- 3 eating apples, cored and cut into wedges (I used Russet apples)
- 1 gammon steak, cut into small pieces (or 75g lardons/bacon pieces)
- sea salt and black pepper
- fresh thyme
- 2 tablespoons vegetable oil
sauce
- 8 to 10 dried Agen prunes (soaked for 30 minutes in cold tea or apple juice if they are very hard)
- 150mls chicken stock
- 4 tablespoons crème fraiche
- 2 teaspoons Maille prune and Armagnac mustard
- 1 tablespoon Armagnac brandy
Note
An easy one-pan dish of rustic elegance with guinea fowl, potatoes, apples and prunes in a creamy mustard sauce with Armagnac. This makes a wonderful meal for two, but quantities can be increased for more diners. Serve with spiced red cabbage.
Directions
| Step 1 | Pre-heat oven to 200C/400F/Gas 6 |
| Step 2 | Arrange the guinea fowl, potato wedges, apples and gammon pieces in a large roasting tin in a single layer. Season with sea salt and pepper and scatter a few fresh thyme leaves over the top. Finally, drizzle the oil over and roast in pre-heated oven for 45 to 50 minutes - or until the guinea fowl is cooked and the potatoes are crunchy and golden brown. |
| Step 3 | Meanwhile, make the sauce. Whisk the crème fraiche, mustard and Armagnac brandy into the chicken stock and heat over a gentle heat in a saucepan. Just before serving add the prunes and stir. Keep warm until you needed. |
| Step 4 | Serve the guinea fowl on warm plates, and share the roast ham, potatoes and apple out equally. Pour some of the sauce over the guinea fowl and decant the rest into a gravy jug. |
| Step 5 | Scatter with fresh thyme leaves and serve with spiced red cabbage. |
