Stewed guinea fowl with figs and nuts
- - 1 guinea
- - 2 tablespoons jam Figs and Walnuts
- - 3 large shallots
- - 1 tablespoon neutral oil
- - 1 pinch of coarse gray sea salt
Level of difficulty Easy
Preparation time 15mins
Cooking time 45mins
Cost Average budget
Cut the fowl into 8 pieces. In a skillet, heat oil. Add the guinea fowl pieces and brown on all sides. Deglaze with a little water. Add shallots, cut into 6 lengthwise pieces and nut and fig jam (homemade if possible).
Cover with water to cover and simmer over medium heat, uncovered completly for 40 to 45 minutes watching the sauce.