Entree: France – Gascony – Pintade aux Pruneaux (Guinea fowl braised with prunes in a richly flavored red wine and Armagnac sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 whole guinea fowl (pintade), about 2.2 lb (1.0 kg), trussed and patted dry
- Salt and freshly ground black pepper
- 1 tbsp (15 ml) olive oil for browning
- 2 tbsp (30 g) unsalted butter
- 4 oz (115 g) bacon lardons or diced smoked pancetta
- 2 medium onions, thinly sliced
- 2 medium carrots, peeled and sliced into 1/4-inch (6 mm) rounds
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 1/2 cups (360 ml) dry red wine (use a good table wine or local Bordeaux)
- 1 cup (240 ml) low-sodium chicken stock
- 8 oz (225 g) pitted prunes (dried plums)
- 2 tbsp (30 ml) Armagnac or brandy
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (8 g) all-purpose flour for dredging
- 1–2 tbsp (15–30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 325°F (160°C). Lightly season the guinea fowl inside and out with salt and pepper, then dredge in the tablespoon of flour, shaking off excess.
2. In a large Dutch oven over medium-high heat, melt 1 tbsp butter with the olive oil. Brown the bird on all sides until golden, about 8–10 minutes total. Remove the bird and set aside.
3. Add the bacon lardons to the pot and cook until they render fat and begin to crisp. Add the onions and carrots and cook until softened, about 6–8 minutes. Stir in the garlic and tomato paste and cook 1 minute.
4. Carefully pour in the Armagnac and ignite briefly to burn off the alcohol if desired, or simmer 1 minute to reduce. Add the red wine, scraping up browned bits, then add the chicken stock, prunes, thyme, and bay leaf. Bring to a gentle simmer.
5. Return the guinea fowl to the pot, breast up, cover, and transfer to the preheated oven. Braise until the bird is tender and juices run clear when pierced, about 1 to 1 1/4 hours depending on size.
6. Remove the bird to a cutting board and tent with foil to rest. Skim excess fat from the sauce and simmer the sauce on the stovetop over medium heat until reduced and slightly thickened, about 8–12 minutes. Stir in the remaining 1 tbsp butter to enrich and gloss the sauce, adjust seasoning with salt and pepper.
7. Carve the guinea fowl and serve with the prunes and sauce spooned over, garnished with chopped parsley.