Guinea Fowl Braised with Bacon and Porcini

Guinea Fowl Braised with Bacon and Porcini

Guinea Fowl Braised with Bacon and Porcini
Preparation: 65 min
Cooking: 45 min
Portions: 6

    Ingredients
    1 guinea fowl, cut (1.4 kg)
    4 shallots
    1 full tbls flour
    200g of smoked bacon
    30g dried porcini
    100 ml brandy
    100 ml white wine
    300 ml filtered rehydration water
    1 tbls parsley
    Olive oil
    Salt, black pepper

      Preparation
      Cover the dried porcini with lukewarm water and rehydrate for 30minutes.
      Drain the mushrooms, filter the rehydration water and set it aside.
      Salt and pepper the pieces of guinea fowl.
      Thinly cover the bottom of a stew pan with olive oil and brown the guinea fowl over a medium flame for around 10minutes.
      Peel and chop the shallots.
      When the guinea fowl is well-browned, add in the shallots and flour, mix well and cook for an additional 5minutes.
      Remove the guinea fowl from the stew pan and dispose of any grease that formed in the stew pan.
      Immerse the smoked bacon in a pot of boiling water for 20 secs, then drain.
      Add the bacon and rehydrated mushrooms to the stew pan
      Add salt and pepper to taste and cook for an additional 5minutes while stirring occasionally.
      Add the brandy and white wine to the stew pan
      Bring to a boil for 1 minute, then add the filtered rehydration water and the browned guinea fowl.
      Mix, cover, and cook for an additional 25 minutes
      Add the parsley when cooking is complete.
      Remove the guinea fowl breasts 10 minutes before the thighs to avoid over cooking.
      Serve hot with vegetables of your choice.