Clear Square Image

LeCordon Bleu

Guinea Fowl with Dry Sherry Sauce

  • Preparation Time: 15 minutes minutes
  • Cooking Time: 20-25 minutes
  • Yield 4 servings

The Guinea fowl with a dry sherry sauce can be served alone or with mashed potatoes and a green vegetable.


15 g (1/2 oz) butter
1 tbsp olive oil
4 guinea fowl breasts (125-175 g/4-6 oz each)
175 g/6 oz shallots, thinly sliced
400 ml/14 fl oz dry sherry
500 ml/18 fl oz chicken stock
salt, freshly ground black pepper

1-2 tsp chopped fresh flat-leaf parsley


Preheat the oven to 180˚C/350˚F.

Heat the butter and oil in a deep sauté pan and sear the guinea fowl breats, skin side down, for 4-5 minutes until gowlden brown. Remove the breats from the pan and place them, skin side up, on the rack of a roasting pan. Finish cooking them in the oven for 10-15 minutes or until tender when pierced with a skewer.

Meanwhile, add the shallots to the pan and cook over moderate heat for 5-7 minutes, stirring them frequently until they are golden brown. Remove with a slotted spoon and keep hot. Deglaze the pan with about three-quarters of the sherry, reducing it to a syrup. Add the stock to the pan and bring it to the boil, then boil rapidly until reduced by about half.

While the sauce is reducing, remove the guinea fowl from the oven and cover it with foil. Leave it to rest in a warm place.

Add the remaining sherry to the sauce and season to taste, then strain the liquid through a fine sieve into a clean pan. Cover and keep hot untnil ready to serve.

To serve:  Slice the guinea fowl on the diagonal and arrange on warm plates. Place a few of the cooked shallots over the guinea fowl and sprinkle with chopped parsley, then spoon the sauce over the around. Serve immediately with mashed potatoes and a green vegetable of your choice.

Related Recipes

View All