Entree: French Southern Territories – Northern Culinary Region – Pintade aux Pruneaux (Braised guinea fowl with prunes in a savory red-wine sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Additional 10 min

Total 1 hr 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole guinea fowl (pintade), approx. 2.5 lb (1.13 kg)
- 6 oz (170 g) bacon lardons or pancetta, diced
- 1 large onion, about 8 oz (225 g), sliced
- 2 medium carrots, about 6 oz (170 g), cut into 1/2-inch (12 mm) rounds
- 3 cloves garlic, about 5/16 oz (9 g), smashed
- 8 oz (225 g) pitted prunes
- 1 1/2 cups (360 ml) dry red wine
- 1 1/2 cups (360 ml) chicken stock
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 tbsp (16 g) all-purpose flour for dusting
- 1 bouquet garni (thyme, bay leaf, parsley stems)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Chopped fresh parsley for garnish (optional)

Show original ingredient measurements

- 1 whole guinea fowl (pintade), approx. 2.5 lb (1.13 kg)
- 6 oz (170 g) bacon lardons or pancetta, diced
- 1 large onion, about 8 oz (225 g), sliced
- 2 medium carrots, about 6 oz (170 g), cut into 1/2-inch (12 mm) rounds
- 3 cloves garlic, about 9 g, smashed
- 8 oz (225 g) pitted prunes
- 1 1/2 cups (360 ml) dry red wine
- 1 1/2 cups (360 ml) chicken stock
- 2 tbsp (28 g) unsalted butter
- 2 tbsp (30 ml) olive oil
- 2 tbsp (16 g) all-purpose flour for dusting
- 1 bouquet garni (thyme, bay leaf, parsley stems)
- 1 1/2 tsp (8 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- Chopped fresh parsley for garnish (optional)

Instructions

1. Pat the guinea fowl dry, season inside and out with 1 1/2 tsp (8 g) salt and 1/2 tsp (1 g) pepper, dust lightly with 2 tbsp (16 g) flour. In a large Dutch oven or heavy skillet, heat 2 tbsp (30 ml) olive oil over medium-high heat, brown the bird on all sides until golden, about 8–10 minutes total, then remove and set aside. Add 6 oz (170 g) bacon lardons and cook until rendered and beginning to crisp, then stir in 1 large sliced onion, 2 medium carrots and 3 smashed garlic cloves and cook until softened, about 5–7 minutes.
2. Return the guinea fowl to the pot, add 8 oz (225 g) prunes, 1 1/2 cups (360 ml) red wine and 1 1/2 cups (360 ml) chicken stock, tuck in 1 bouquet garni, bring to a gentle simmer, cover and transfer to a preheated 325°F (160°C) oven or keep simmering on low on the stovetop. Braise until the bird is tender and internal temperature reaches 165°F (74°C), about 1 to 1 1/4 hours. Remove the bird to rest; skim excess fat from the sauce, reduce sauce on stove if desired to concentrate flavor, finish with 2 tbsp (28 g) butter whisked in for gloss, adjust seasoning, carve the guinea fowl and serve with prunes and sauce, garnished with chopped parsley if desired.