Guinea Fowl with Apples, Prunes & Armagnac Mustard Sauce

Name: Guinea Fowl with Apples, Prunes & Armagnac Mustard Sauce
Yield: Serves 2
Cuisine: French
Ingredients: 3 eating apples, cored and cut into wedges, I used Russet apples; 75 g smoked lardons or smoked bacon pieces; 150 ml chicken stock; 8 to 10 dried Agen prunes (soaked for 30 minutes in cold tea or apple juice if they are very hard); 1 tablespoon vegetable oil; 2 teaspoons French mustard; 1 tablespoon Armagnac brandy; Sea salt and black pepper; Fresh thyme; 4 tablespoons crème fraîche; 2 to 3 large potatoes, peeled and cut into edge shaped chips; 2 guinea fowl quarters, the leg and thigh

France

Preparation info

Serves
2

Difficulty
Medium

Appears in

Lavender & Lovage

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