Recipe #1348
Guinea Fowl with Figs
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 1 h |
| Total: | 1 h 15 min |
4
servings
servings
| Category: | Meats and substitutes |
| Subcategory: | Game meats |
| Source: | Chef Soeur Angèle |
Wine & food pairing
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Recipe ingredients
- 1 Tbsp. (15 mL) canola oil *
- 1 Tbsp. (15 mL) butter
- 1 whole guinea fowl, 2 lb (1 kg)
- Salt and pepper to taste
- 1 lb (450 g) dried figs halved
- 1 cup (250 mL) white wine
- 1 cup (250 mL) chicken bouillon
Preparation
Heat oil and butter in a frying pan and brown guinea fowl on all sides. Season and set aside.
Put guinea fowl in a pan. Add figs, wine and bouillon.
Cover and simmer 1 hour. The figs thicken the sauce.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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