Guinea Fowl with Apples, Prunes & Armagnac Mustard Sauce



An easy one-pan dish of rustic elegance with guinea fowl, potatoes, apples and prunes in a creamy mustard sauce with Armagnac. This makes a wonderful meal for two, but quantities can be increased for more diners. Do try this recipe, maybe for a lazy Sunday lunch one day, or for a dinner party. If you are not keen on guinea fowl, then use chicken pieces instead. Rabbit can also be used in place of guinea fowl and mustard sauce is a classic French way of cooking and serving rabbit and is truly delicious. Serve this dish with spiced red cabbage.


  • 2 guinea fowl quarters, the leg and thigh
  • 2 to 3 large potatoes, peeled and cut into edge shaped chips
  • 3 eating apples, cored and cut into wedges, I used Russet apples
  • 75 g smoked lardons or smoked bacon pieces
  • Sea salt and black pepper
  • Fresh thyme
  • 1 tablespoon vegetable oil


  • 8 to 10 dried Agen prunes (soaked for 30 minutes in cold tea or apple juice if they are very hard)
  • 150 ml chicken stock
  • 4 tablespoons crème fraîche
  • 2 teaspoons French mustard
  • 1 tablespoon Armagnac brandy


  1. Pre-heat oven to 200°C/400°F/Gas mark 6
  2. Arrange the guinea fowl, potato wedges, apples and lardons in a large roasting tin in a single layer. Season with sea salt and pepper and scatter a few fresh thyme leaves over the top. Finally, drizzle the oil over and roast in pre-heated oven for 45 to 50 minutes - or until the guinea fowl is cooked and the potatoes are crunchy and golden brown.
  3. Meanwhile, make the sauce. Whisk the crème fraîche, mustard and Armagnac brandy into the chicken stock and heat over a gentle heat in a saucepan. Just before serving add the prunes and stir. Keep warm until it’s needed.
  4. Serve the guinea fowl on warm plates, and divide the potatoes, lardons and apples equally between the two plates. Pour some of the sauce over the guinea fowl and decant the rest into a gravy jug.
  5. Scatter with fresh thyme leaves and serve with spiced red cabbage.