Entree: France – Burgundy – Pintade à la Crème (Guinea fowl braised and finished in a rich creamy mustard sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1 whole pintade (guinea fowl), approx. 3 lb (1.4 kg)
- Salt
- Freshly ground black pepper
- 4 tbsp (60 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 6 oz (170 g) smoked bacon lardons or pancetta, cut into lardons
- 8 oz (225 g) cremini or button mushrooms, halved
- 10–12 pearl onions, peeled
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) dry white wine (Burgundy or other dry white)
- 1 cup (240 ml) chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tbsp (15 ml) Dijon mustard
- 1 cup (240 ml) heavy cream
- 2 tbsp (30 ml) chopped flat-leaf parsley for garnish

Instructions

1. Prepare the bird by cutting the pintade into 6–8 serving pieces (breasts halved, legs separated). Season generously with salt and pepper. Pat pieces dry.
2. In a large heavy skillet or Dutch oven over medium-high heat, heat 2 tbsp (30 ml) butter and 2 tbsp (30 ml) oil. Brown pintade pieces in batches until golden on all sides, about 4–5 minutes per side; remove and set aside.
3. Add the lardons to the pan and cook until lightly crisp, about 4 minutes. Remove excess fat leaving about 1 tbsp (15 ml) in the pan. Add remaining 2 tbsp (30 ml) butter, pearl onions and mushrooms; sauté until onions begin to color and mushrooms release their juices, about 5–6 minutes.
4. Sprinkle 1 tbsp (8 g) flour over vegetables and stir to coat for 1 minute. Deglaze with 1 cup (240 ml) dry white wine, scraping up browned bits. Add 1 cup (240 ml) chicken stock, 2 sprigs thyme and 1 bay leaf; bring to a gentle simmer.
5. Return pintade pieces to the pan, skin-side up, spoon some sauce over them, cover and simmer gently for 30–40 minutes until meat is tender and cooked through.
6. Remove pintade pieces to a warm platter and keep warm. Discard thyme sprigs and bay leaf. Increase heat and reduce sauce slightly if needed, then stir in 1 tbsp (15 ml) Dijon mustard and 1 cup (240 ml) heavy cream; simmer until sauce coats the back of a spoon, 3–5 minutes. Adjust seasoning with salt and pepper.
7. Return the bird to the sauce to warm, or spoon sauce over plated pieces. Garnish with 2 tbsp (30 ml) chopped parsley and serve immediately with mashed potatoes or buttered noodles.