Guinea Fowl with Figs

Guinea Fowl with Figs
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 1:15 Total Time


Add all
  • 1 Tbsp.
    (15 mL)

    canola oil

  • 1 Tbsp.
    (15 mL)


  • 2 lbs
    (1 kg)

    whole guinea fowl

  • Salt and pepper to taste

  • 1 lb
    (450 g)

    dried figs halved

  • 1 cup
    (250 mL)

    white wine

  • 1 cup
    (250 mL)

    chicken bouillon


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.

Source: Chef Soeur Angèle

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007