Recipe for Guinea Fowl with Olives, Orange and Tarragon 
All Recipes
Site Search Engine - Search Over 300,000 Recipes
Site Search Engine for Recipes

Yield:
4
Ingredients:
Amount Ingredient
4 tbl Virgin olive oil
4 tbl Flour seasoned with
salt and pepper
4 x Guinea fowl breasts, bone in, skin on seasoned with
salt and pepper
1 med Red onion cut 1/3" julienne
2 tbl Sugar
1 x Orange seeded, quartered,
and thinly sliced and zested into long
strips
1 cup Picholine olives
1 cup Orange juice
8 oz Dry white wine
2 tbl Cold unsalted butter
4 tbl Fresh tarragon leaves
Frisee
Instructions:
Instructions: Preheat oven to 450 degrees.

In a 12- to 14-inch saute pan heat 4 tablespoons virgin olive oil over moderate heat. Dredge seasoned breasts in seasoned flour and shake off loose bits. Saute breasts, skin-side down, until golden brown on both sides yet still very raw. Remove from pan and set aside.

Add onion, sugar and orange pieces (not zest) and saute until golden brown - about 8 to 10 minutes. Add olives, orange juice and dry white wine and bring to a boil. Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered. Cook 15 minutes until just cooked through. Remove from oven and remove breasts from sauce and set aside.

Add butter to pan and simmer until melted, 2 to 3 minutes. Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing. Add tarragon leaves to sauce, divide among 4 plates and serve.

This recipe yields 4 servings.

Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.

Your Name:
Your Email:
Email To 1:
Email To 2:
Email To 3:
  ... Guinea Fowl with Madeira and Spiced Oranges   ::   Guinea Fowl with Peverada Sauce ( Faraona Con Pererada Sauce )   ...