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
Cook the spinach with
Fry the chanterelles in a knob of butter. Season with salt and pepper.
Divide the spinach between 4 plates, place a breast of guinea fowl, sliced in 4 across the breast, on top of the spinach and cover with the sauce. Surround the guinea fowl with the mushrooms.
When buying the breasts of guinea fowl ask for them to be left on the bone. Debone them yourself and use the bones to make the rich stock. If you have whole birds use the legs for making a pie or casserole.
© 1993 Ann and Franco Taruschio. All rights reserved.