Fricassée de Pintade à l’Ail

Fricassée of guinea fowl with garlic

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

Appears in

Memories of Gascony

By Pierre Koffmann

Published 2012

  • About

Ingredients

  • 1.2 kg/ lb guinea fowl
  • salt and freshly ground pepper
  • 75

Method

Preheat the oven to 200°C/400°F/gas 6. Cut the guinea fowl into 8 pieces and season with salt and pepper. Heat the duck fat in a flameproof casserole, put in the guinea fowl and seal all over. Add the garlic and thyme and