Entree: France – Bordeaux / Aquitaine – Pintade aux Pruneaux (Braised guinea fowl cooked with prunes and red wine in a rich, savory-sweet sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 whole guinea fowl, approx. 3 lb (1.4 kg)
- 6 oz (170 g) bacon or pancetta, cut into lardons
- 12 oz (340 g) prunes, pitted
- 2 tbsp (30 ml) Armagnac or Cognac
- 2 cups (480 ml) dry red wine
- 1 1/2 cups (360 ml) chicken stock
- 2 tbsp (30 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 2 medium onions, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, peeled and sliced into 1/2-inch rounds (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 2 tbsp (16 g) all-purpose flour
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Pat the guinea fowl dry, season inside and out with salt and pepper. In a large Dutch oven or heavy ovenproof pot, heat 1 tbsp (15 ml) olive oil and 1 tbsp (14 g) butter over medium-high heat. Brown the bird on all sides until golden, about 8–10 minutes total; transfer to a plate.
2. Add bacon lardons to the pot and cook until browned and fat rendered, about 5 minutes. Remove with a slotted spoon and set aside with the bird.
3. Reduce heat to medium, add remaining 1 tbsp (15 ml) olive oil and remaining 1 tbsp (14 g) butter. Sauté onions and carrots until softened and beginning to caramelize, about 8 minutes. Add garlic and cook 1 minute more.
4. Sprinkle flour over the vegetables, stir and cook 1–2 minutes to remove raw flour taste. Deglaze with Armagnac, flame briefly if desired, then pour in red wine, scraping up browned bits.
5. Return bacon and guinea fowl to the pot. Add chicken stock, prunes, thyme, and bay leaf. Bring to a gentle simmer, cover, and cook in a preheated 325°F (160°C) oven until bird is tender and internal temperature reaches 165°F (74°C), about 1 to 1¼ hours.
6. Remove the bird and prunes to a warm platter. Skim fat from the cooking liquid, then simmer on the stovetop to reduce the sauce to a glossy consistency, about 8–12 minutes. Adjust seasoning with salt and pepper.
7. Carve the guinea fowl and serve with prunes and spooned sauce. Optional: pour sauce over carved pieces and garnish with fresh thyme.