Surprisingly, I knew about guinea fowl before I came to France. My father loved them and would cook the birds at least once a year. I don’t know where he bought them but they were good. The decorative leaf on the pintade is absinthe
My first French experience with guinea fowl or pintade was in Arc-en-Barrois, Champagne-Ardenne region. Our son was spending a month with his friend Pierre at his grandparents house. We decided to go pick him up and, at the same time, visit the region for a week. The grandparents lived in a charming, 18th century villa, formerly a summer residence for French royals. Pierre’s mother and grandmother were incredible cooks and we ate lunch with them each day. The grandfather, a retired wine merchant, supplied the endless bottles of wine from his personal cellar. Everything was good but we particularly remember the guinea fowl.
The supreme cut of guinea fowl is the breast portion with the wing drumette attached. If you can’t get guinea fowl, you could ask your poultry person to do this with a chicken breast or you could do it yourself, Frugal.
Guinea Fowl Supreme with Roquefort and Spinach
1 fresh garlic clove or 2 dried garlic cloves, sliced
1 lb fresh baby spinach
2 supremes of guinea fowl
Salt and pepper
Saute the garlic in some butter until it begins to brown. Add the spinach and cook for 1 minute. Divide the spinach between 2 medium sized individual ramekins. Set aside.
Season the guinea fowl with salt and pepper, then brush with olive oil. Roast in a 350 F oven for 25 minutes.
Slice each supreme, then place on top of the spinach, inserting a thin piece of roquefort between each slice. Roast in a 400 F oven for 10 minutes.
Wine suggestion: Epineuil