I saw this recipe in the French Saveurs magazine and, loving guinea fowl supremes, I wanted to make it. The recipe called for fresh girolles mushrooms and I wasted several days looking for them. Finally, the mushroom and herb lady at the market told me that they were not in season but that I could use dehydrated mushrooms. I didn’t want to do that so I substituted pleurotes for the girolles. I think that the girolles would have made this dish a bit more elegant, but it was still delicious.
What is a supreme of guinea fowl? It’s half of a boned breast section with the wing drumstick attached.
Buy the roasted and peeled chestnuts in a jar at some gourmet store and cut those big ole pleurotes into thick strips. If you are lucky enough to find girolles, cut them in halves. Try to find a better quality of jarred chestnuts than I did.
In the meantime, feeling grabby, I grabbed a couple of “bouquets” of young artichokes to roast in the oven.
I gave this plate to my son to keep his motor running while I prepared the guinea fowl.
Quick and easy. I changed the sauce a bit.
Guinea Fowl with Mushrooms and Chestnuts
4 guinea fowl supremes, seasoned with salt and pepper
1 1/2 tbsp olive oil, plus a little for oiling the roasting pan
1/2 cup white wine
1 cup chicken stock
4 branches of fresh rosemary
1 lb pleurotes mushrooms(cut into strips) or girolles(halved)
1 jar roasted and peeled chestnuts
2 tbsp butter
Salt and pepper
Brown the supremes in a skillet with the 1 1/2 tbsp of olive oil. Oil a roasting pan with a little olive oil and roast the supremes, skin side up in a 400 F oven for 15-20 minutes.
Pour the white wine into the same skillet and reduce by half. Add the stock and rosemary, boiling until reduced by a third, remove the rosemary, set aside and keep warm.
Brown the mushrooms and chestnuts in the butter, then add salt, pepper and a sprinkle of cinnamon.
Serve the guinea fowl with the mushrooms, chestnuts and sauce.
Wine suggestion: Julienas