Pintadeau aux Figues

Guinea-Fowl with Figs

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

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.


  • about 2 kg (about 4 lb) guinea-fowl
  • 85 g(3 oz) butter
  • salt, milled pepper
  • 900 g(2 lb) figs, washed and halved
  • 425 ml(¾ pt) dry white wine


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. Cover and cook over moderate heat for about 1 hour or until the guinea-fowl is cooked.

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.