Fricassée of Guinea Fowl with Chillies RecipeOrigin: Britain Period: Traditional |
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This is my own adaptation of a chicken fricassée with a West African twist in that Guinea Fowl is used as the bird that the white sauce is enlivened by the addition of hot chillies. Ingredients:
1 large Guinea fowl, cut into serving pieces 
Fricassée of Guinea Fowl with Chillies Preparation:Method:Cut the Guinea fowl into serving pieces, melt butter in a large pan then use to brown the Guinea fowl pieces on all sides. Transfer to a baking dish then place in an oven pre-heated to 180°C and roast for about 40 minutes, or until cooked through. Melt a little more butter in a pan, add the button mushrooms and fry until golden. Take off the heat and set aside. Now prepare the sauce. Melt the butter in a pan then scatter the flour over the top and stir in to form a smooth roux. Add the vermouth and chillies and cook for 1 minute then whisk in the white stock until smooth. Bring the mixture gently to a boil and cook, stirring constantly, until thickened. Season with nutmeg, salt and freshly-ground black pepper. Add the Guinea fowl pieces and the mushrooms and allow to heat through. Now whisk together the egg yolks and the lemon juice until smooth. Mix 4 tbsp of the hot sauce with the egg yolk mix then pour the resultant mixture into the pan. Stir to combine and allow to heat through and thicken (do not allow the mixture to boil beyond this point, or it will split). Serve immediately on a bed of rice. |
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