Poultry — dried or fresh

Guinea fowl with morels

Name: Guinea fowl with morels
Prep time: 2 h
Cook time: 1 h
Yield: 2 people
Cuisine: Swiss
Ingredients: 1 guinea fowl or young guinea fowl; olive oil; 1 jar morels (dried or jarred); 1 pot thick crème fraîche; 5 cl cognac; 1/2 chicken stock cube; salt; pepper

A guinea fowl flambéed with cognac, then simmered with morels and a cream sauce. The cooking stock and half a chicken stock cube make a simple, flavourful sauce.

Serves: 2 people
Preparation: 2 h
Cooking: 1 h

Method

If using dried morels, soak them in lukewarm water for 2 hours, then drain and rinse them.
Heat a drizzle of olive oil in a casserole and brown the guinea fowl on all sides.
Pour the cognac over the bird and flambé carefully.
Then cook the guinea fowl, covered, for about 30 minutes, add the morels and continue cooking for 30 minutes.
After cooking, remove the guinea fowl and morels from the casserole and keep them warm.
Deglaze the cooking juices with a small ladleful of water and the crumbled half stock cube.
Whisk in the crème fraîche, whisking constantly, and let it thicken gently. Return the morels to the sauce to warm through.
Arrange the guinea fowl on a serving dish, pour the sauce into a sauce boat and serve with steamed potatoes or croquette potatoes.