Scrumptious Braised Guinea Fowl

We used to raise these funny looking birds, I now have a friend who does and supplied me with one for tonites dinner.

Scrumptious Braised Guinea Fowl
2 servings


1 large onion, cut into eighths
5 tablespoons all-purpose flour
1 teaspoon coarse salt, plus more to taste
2 to 3 pounds Guinea Fowl
2 tablespoons unsalted butter
1 cup homemade chicken stock or reduced-sodium chicken broth
1/4 cup dry white wine
1 teaspoon chopped fresh thyme or rosemary, or 1/2 teaspoon dried
1/2 pound mushrooms, such as chanterelles,sliced
Chopped fresh parsley


Heat the olive oil in a large skillet over medium-high heat. Add the onions and sauté until golden brown, about 8 minutes.

Transfer the onions to a bowl and set aside. Stir the flour and salt together in a shallow bowl and dredge the guinea fowl in the mixture.

Melt 1 tablespoon of the butter in the same pan. Add the meat and sauté the pieces until they are lightly browned.

Layer the onion over the top and pour in the chicken stock, white wine, and thyme.

Cover and simmer until the pieces are tender, 30 to 40 minutes.
Meanwhile, melt the remaining 1 tablespoon of butter in a small skillet and add the mushrooms.

Sauté until they begin to soften. Season with a pinch of salt. Add the mushrooms and their cooking juices to the large pan 10 minutes before the guinea fowl pieces are done. Serve garnish with chopped parsley.