Guinea Fowl with Olives, Orange and Tarragon



4 servings



4 tbsp. virgin olive oil
4 tbsp. flour, seasoned with salt and pepper
4 guinea fowl breasts, bone in, skin on, seasoned with salt and pepper
1 md. red onion, cut into 1/3-inch julienne
2 tbsp. sugar
1 orange, seeded, quartered, and thinly sliced and zested into long strips
1 cup picholine olives
1 cup orange juice
8 fl. oz. dry white wine
2 tbsp. cold unsalted butter
4 tbsp. fresh tarragon leaves
Balsamic vinegar dressing


Preheat oven to 450°F. In a 12- to 14-inch sauté pan, heat 4 tbsp. virgin olive oil over moderate heat. Dredge seasoned breasts in seasoned flour and shake off loose bits. Sauté breasts, skin-side down, until golden brown on both sides yet still very raw. Remove from pan and set aside.

Add onion, sugar and orange pieces (not zest) and sauté until golden brown, 8 to 10 minutes. Add olives, orange juice and dry white wine and bring to a boil. Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered. Cook 15 minutes until just cooked through.

Remove from oven and remove breasts from sauce and set aside. Add butter to pan and simmer until melted, 2 to 3 minutes. Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing. Add tarragon leaves to sauce, divide among 4 plates and serve.

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