Entree: French Southern Territories – Southern Culinary Region – Pintade aux Pruneaux (Guinea fowl braised with prunes, wine, and aromatic stock until tender and glazed)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Additional 30 min

Total 2 hrs 30 min

Ingredients

- 1 whole guinea fowl, approx. 3 lb (1.4 kg)
- 6 oz (170 g) lardons or thick-cut bacon, diced
- 8 oz (225 g) pitted prunes
- 1/2 cup (120 ml) Armagnac or good-quality brandy
- 1 large onion, approx. 8 oz (225 g), chopped
- 2 medium carrots, approx. 6 oz (170 g), peeled and sliced
- 2 cloves (approx. 6 g) garlic, minced
- 2 tbsp (30 ml) olive oil or softened butter for searing
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 2 tbsp (16 g) all-purpose flour
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- Fresh parsley for garnish

Instructions

1. Place the prunes in a bowl and cover with Armagnac; let soak for 20–30 minutes to plump. Preheat the oven to 325°F (160°C).
2. Pat the guinea fowl dry and season inside and out with salt and pepper. In a large Dutch oven over medium heat, render the lardons until browned and crisp; remove with a slotted spoon and reserve.
3. Add olive oil or butter to the rendered fat and brown the guinea fowl on all sides until golden, about 8–10 minutes total. Transfer the bird to a plate.
4. Add chopped onion, carrots, and garlic to the pot and sauté until softened, about 5–7 minutes. Stir in the flour and cook 1 minute to remove raw flavor.
5. Deglaze with the white wine, scraping up browned bits, then add the chicken stock, soaked prunes with their Armagnac, thyme, and bay leaf. Return the lardons and the guinea fowl to the pot, spooning some liquid over the bird.
6. Bring to a simmer, cover, and transfer to the oven. Braise for 1 to 1¼ hours, basting once or twice, until the guinea fowl is tender and the juices run clear when the thickest part is pierced.
7. Remove the bird and prunes to a serving dish. Skim excess fat from the braising liquid, then reduce the sauce on the stovetop over medium-high heat until slightly thickened, adjusting seasoning as needed.
8. Carve the guinea fowl, arrange with prunes and lardons, spoon the reduced sauce over, and garnish with chopped parsley. Serve with boiled potatoes, rice, or crusty bread.