Guinea Fowl with Vin Santo, Chanterelles and Spinach

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 4 breasts guinea fowl
  • 250 g/9 oz chanterelles
  • 200 g/7 oz spinach
  • 100 ml/ fl oz Vin Santo
  • 600 ml/1 pt rich guinea fowl stock
  • 70 g/ oz butter
  • 15 g/½ oz sultanas
  • 1 tablespoon pine kernels
  • knob of butter
  • salt and freshly ground black pepper


    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/ oz of butter until golden on both sides, season with salt and freshly ground black pepper. Put them in a hot oven for 10 minutes. Remove the breasts from the oven and leave them to rest for 10 minutes.

    Cook the spinach with a little salt–water is not necessary–and drain well. In a pan, melt the rest of the butter and add the spinach, salt and pepper, pine kernels and sultanas. Stir the butter in well.

    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.