Guinea Fowl with Apples, Prunes & Armagnac Mustard Sauce


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Appears in
Lavender & Lovage: A Culinary Notebook of Memories & Recipes From Home & Abroad

By Karen Burns-Booth

Published 2019

  • About

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 trul