I made this dish one July with a local Drômois guinea-fowl and garden figs. This is really only feasible if you have a glut of figs – rare in England but highly likely in the Midi. Chicken or joints of turkey can replace the guinea-fowl.
In a casserole, lightly brown the guinea-fowl in two thirds of the butter and season with salt and pepper.
Tuck half the figs around the bird and pour over the wine and
Transfer the bird to a hot serving dish and purée the sauce. Check the seasoning and spoon around the bird.
Sauté the remaining figs in the rest of the butter and garnish the dish with them.
© 1987 Geraldene Holt. All rights reserved.