Pintadeau aux Figues

Guinea-Fowl with Figs

Preparation info
  • Serves

    4

    .
    • Difficulty

      Easy

Appears in
French Country Kitchen

By Geraldene Holt

Published 1987

  • About

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.

Ingredients

  • about 2 kg (about 4 lb) guinea-fowl
  • 85 g

Method

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 425 ml(¾ pt) water. Co