Guinea Fowl With Sherry and Tarragon Cream

Its been a while right? I have had so much to do its been unreal. I do apologize for not posting anything. So many people have been sending me text messages asking about new recipes. Thank you all for encouraging me.

I think I am quite organized but there is a always room for improvement, right? Take yesterday for instance, I had the chance to buy all the ingredients for my class the day before but I thought I would have enough time to go shopping on the day of the class, go back home and pick my other utensils. I must have underestimated the time it took to do all this because at the end I didn't have time to go back home. I had to buy everything I needed for the class. I now have two sets of everything. I guess there is no harm in that...

This recipe is French and the french name is "Fricassee De Pintade Au Vinaigre De Xeres Et A L'Estragon". Those with blackberries, send me a voice note of your pronunciation of this. hehehehe. You can bet I didn't even try!

Ingredients

1 tbsp flour

1 plump guinea fowl or free-range chicken

1/2 tbsp groundnut or sunflower oil

30g chilled unsalted butter, diced

2 tsp finely grated zest and 4 tbsp juice from an orange

2 tsp brandy

Bunch tarragon sprigs

200ml chicken stock

1 tbsp sherry vinegar

sea salt and freshly ground black pepper

1. Joint the guinea fowl into 6-8 pieces and remove skin. Season the flour with salt and pepper. Using a small sieve, dust the guinea fowl or chicken pieces with this seasoned flour.

2. Heat the oil in saute pan large enough to take the pieces in a single layer. Add one third of the butter, then stir in the grated orange zest. Tip in the guinea fowl pieces and sate over a moderate heat until lightly and evenly coloured, turning them over a few times.

3. Sprinkle with the brandy and stir in well. Snip in leaves from 5-6 tarragon sprigs, then shake the pan and stir the contents.

4. Add the stock, turn over the pieces and stir well. Bring back to a modest simmer, then lower the heat a little. Cover tightly, and cook for 30-40 minutes, shaking the pan several times an turning the pieces halfway through cooking.

5. Lift the meat from the pan and keep warm on warmed serving dish.

6. Turn up the heat, bring the liquid to a low boil and leave to bubble for a few minutes until a little reduced and thickened, stirring from time to time.

7. Reduce the heat stir in the vinegar and the orange juice. The dish can be cooked ahead to this stage if more convenient.

8. Using a slotted spoon, put the guinea fowl or chicken pieces back of the warmed serving dish. Whisk the remaining butter into the pan and dribble the sauce over the chicken. Snip over a few fresh tarragon leave and serve immediately.

Serve with plain rice or potatoes or sauteed courgettes.

Enjoy!