Guinea Fowl with Vin Santo, Chanterelles and Spinach

Name: Guinea Fowl with Vin Santo, Chanterelles and Spinach
Yield: Serves 4
Ingredients: 70 g/2½ oz butter; 15 g/½ oz sultanas; 1 tablespoon pine kernels; knob of butter; salt and freshly ground black pepper; 4 breasts guinea fowl; 200 g/7 oz spinach; 250 g/9 oz chanterelles; 600 ml/1 pt rich guinea fowl stock; 100 ml/3½ fl oz Vin Santo

Preparation info

Serves
4

Difficulty
Medium

Appears in

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

About

Ingredients

4 breasts guinea fowl
250 g/9 oz chanterelles

Main course
Gluten-free

Method

Macerate the sultanas in the Vin Santo. Make a rich stock from the bones of the guinea fowl. Reduce the Vin Santo from the sultanas down to almost nothing, add the stock and cook briskly for about 15 minutes. Strain the sauce.

Fry the breasts of guinea fowl in 40 g/