1 h 15 min

Roasted Guinea Fowl With Fried Onions And Apricots

Name: Roasted Guinea Fowl With Fried Onions And Apricots
Prep time: 20 min
Cook time: 55 min
Yield: 4
Ingredients: 1.00 (ca. 1 kg) Guinea Fowl Label Rouge; Salz; 6.00 kleine Möhren; x 2.00 rote Zwiebeln; x 2.00 Knoblauchzehen; 4.00 EL Vallée des Baux-de-Provence Olive Oil PDO; 100.00 ml Touraine PDO; 300.00 ml Gemüsebrühe; 6.00 (getrocknet) French Apricots; 2.00 EL Perlzwiebeln a. d. Glas; 20.00 g Charentes-Poitou Butter PDO; 2.00 Zweige Thymian; Spätzle

By Stevan Paul, Editor

If you look up umami in the dictionary, there’s a picture of this dish. This flavorful recipe features a deliciously roasted guinea fowl paired with a medley of vegetables, making it perfect for a cozy Sunday dinner. Serving 2-4 people, it’s surprisingly easy to prepare.

Tips for Perfect Roasting

Achieving Crispy Skin: Pat the guinea fowl dry with a paper towel before seasoning. Increase the oven temperature for the last 10 minutes to get a golden, crispy finish.

Flavor Variations: Add fresh rosemary or sage to the pan for extra flavor. Or drizzle some honey or balsamic glaze over the vegetables for a sweet-savory twist.

Pairs Well With

Wines and Beverages: This Guinea Fowl Recipe goes well with a medium-bodied French white wine like Chardonnay, or a light French red like Pinot Noir.

For an alcohol-free alternative, try it with sparkling apple juice, or herbal tea like chamomile or mint.

Serving Suggestions

Side Dish Pairings: Serve the guinea fowl with mashed potatoes, a simple green salad, or roasted Brussels sprouts. These sides balance the flavors and make a complete meal.

Plating Tips: Arrange the roasted veggies around the guinea fowl on a platter. Garnish with a few sprigs of fresh thyme or parsley.

Creative Ways to Use Leftovers

Use leftover guinea fowl to make a soup or add to a salad. Shred the meat for sandwiches. If you don’t want anything to go to waste, use the bones to make a homemade broth!

Behind the Ingredients

Why Apricots and Thyme? The sweetness of apricots adds a lovely contrast to the savory bird, while thyme brings an aromatic touch.

Preparation time

20 min

Ingredients For

Guinea Fowl Label Rouge

x 1 See the article
Salt
carrots x 6
red onion x 2
Garlic cloves x 2
Vallée des Baux-de-Provence Olive Oil PDO

4 tbsp See the article
Touraine PDO

0.25 bottle See the article
Vegetable stock 1 cup
French Apricots

x 6 See the article
Pearl onions a. d. jar 2 EL
Charentes-Poitou Butter PDO

2 tbsp See the article
thym 2 sprigs
fine pastas

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Preparation

Preheat your oven to 350°F. Season the guinea fowl with salt, both inside and out, and tie the legs together with kitchen string. Set it aside. Peel the carrots and slice them in half lengthwise. Peel the onions and quarter them. Peel the garlic and halve the cloves.

Heat olive oil in a roasting pan over medium heat. Add the onions and carrots, and sauté briefly. Deglaze with white wine, bringing it to a boil. Pour in the stock, then add the garlic, apricots, pearl onions, and thyme. Bring everything back to a boil.

Brush the guinea fowl with softened butter and place it in the roasting pan. Cook in the oven for 20 minutes, then reduce the heat and continue cooking for another 35 minutes, or until the bird is cooked through and the vegetables are tender.