Supremes of guinea


    For guinea fowl supreme

  • 50g salted PDO Charente
  • 4 guinea fowl
  • 50g flaked almonds
  • ½ glass white wine½ glass water
  • ½ glass water
  • Salt
  • Ground pepper
  • For chestnuts

  • 80g salted PDO Charentes-Poitou Grand Fermage butter
  • 400g vacuum-packed or tinned chestnuts
  • 1 finely chopped onion
  • 100g mange-tout peas
  • 1 soup spoon sugar
  • ½ glass water
  • 1 soup spoon chopped parsley
  • Salt
  • Ground pepper


    step 1

    Season the guinea fowl supremes.

    step 2

    Melt the butter in a pan and sear the supremes, skin side down.

    step 3

    Once the fillets are nicely golden brown, add the ½ glass of white wine and ½ glass of water and leave to gently stew, covered, for around 10 minutes. Set aside.

    step 4

    In a frying pan, melt the butter with the sugar and water.

    step 5

    Add the mange-tout and chopped onion. Leave to stew for 5 minutes then add the chestnuts.

    step 6


    step 7

    Stir occasionally to ensure the vegetables are all well covered. The liquid should be nearly all absorbed

    step 8

    Add the chopped parsley at the last minute.

    step 9

    Serve the guinea fowl supremes on a bed of vegetables.

    step 10

    Grill the sliced almonds and sprinkle them on the plates before serving.