The recipe for Guinea Fowl in Vinegar plays on originality with a guinea fowl as poultry and a rather sour overall taste.
Ingredients for 4 persons :
- 1 guinea fowl (1.2 kg)
- 100 g of semi-salted butter
- 8 cloves of garlic
- 4 shallots
- 10 cl of cider vinegar
- 10 cl of white wine (Riesling)
- 1 tsp. tomato paste
- 10 cl of chicken broth
- Salt pepper
Guinea fowl casserole in vinegar
- Cut the guinea fowl into pieces.
- Melt 30 g of butter in a casserole dish, place the poultry in it, brown it. Season. Remove the meat, set it aside.
- Peel, wash and chop the garlic (think about degerming it) and the shallot.
- In the same casserole dish, melt 20 g of butter, sweat the garlic and shallot. Pour in the vinegar, mix well with a wooden spatula and pour in the wine. Bring to a boil for 5 minutes. Stir in the tomato paste and pour in the chicken broth. Bring to a boil again. Return the pieces of guinea fowl to the casserole dish.
Cover and place on low heat, cook 30 to 35 minutes. Remove the poultry from the casserole, place it in a dish.
Discard excess fat from cooking by gently removing it from the surface of the sauce with a ladle.
Incorporate the remaining butter cut into pieces into this defatted sauce and whisk.
Adjust seasoning. Reintegrated the poultry into the contents of the casserole dish.
Reheat if necessary and serve!
- You can accompany this recipe with rice pilaf or pasta.
- This fricassee requires a sour sauce. To do this, add a little vinegar at the end of cooking.
Also to discover: vinegar guinea fowl and candied apples
Wine to accompany the vinegar guinea fowl
The vinegar brings a singular acidity which, in addition to its original aromatic dimension, is perceived by a greater persistence in the mouth. These characteristics, and the fact that vinegar is a deviation from wine, mean that the alliance is always delicate between these two products made from grapes.
Sweet wines are those that by their sweetness best accept the acuity of vinegar, but they are also often those that have the most. You will then have to choose a passerillage wine rather than a noble rot that can be found in the Loire, for example in the Coteaux de l'Aubance.
In red, in the same spirit of contrast, we will preferably choose a wine with a round and spicy mouth like a Cairanne from the Côtes du Rhône. Conversely, if one seeks to enhance the volatile note so particular to the preparation, a Beaujolais cru such as a Juliénas will then be the ideal partner.
Words from the kitchen
Sweat : remove the water from the vegetation of a vegetable by heating it gently without coloring in a fatty substance in order to concentrate the flavors.
Recipe: T. Bryone, Photo: C. Herlédan