Guinea Fowl with Olives, Orange and Tarragon Recipe

Name: Guinea Fowl with Olives, Orange and Tarragon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tbsp. virgin olive oil; 4 tbsp. flour, seasoned with salt and pepper; 4 guinea fowl breasts, bone in, skin on, seasoned with salt and pepper; 1 md. red onion, cut into 1/3-inch julienne; 2 tbsp. sugar; 1 orange, seeded, quartered, and thinly sliced and zested into long strips; 1 cup picholine olives; 1 cup orange juice; 8 fl. oz. dry white wine; 2 tbsp. cold unsalted butter; 4 tbsp. fresh tarragon leaves; Frisee; Balsamic vinegar dressing

Servings: persons

4 tbsp. virgin olive oil
4 tbsp. flour, seasoned with salt and pepper
4 guinea fowl breasts, bone in, skin on, seasoned with salt and pepper
1 md. red onion, cut into 1/3-inch julienne
2 tbsp. sugar
1 orange, seeded, quartered, and thinly sliced and zested into long strips
1 cup picholine olives
1 cup orange juice
8 fl. oz. dry white wine
2 tbsp. cold unsalted butter
4 tbsp. fresh tarragon leaves
Frisee
Balsamic vinegar dressing

1
Preheat oven to 450F.
2
In a 12- to 14-inch saute pan, heat 4 tbsp.
3
virgin olive oil over moderate heat.
4
Dredge seasoned breasts in seasoned flour and shake off loose bits.
5
Saute breasts, skin-side down, until golden brown on both sides yet still very raw.
6
Remove from pan and set aside.
7
Add onion, sugar and orange pieces (not zest) and saute until golden brown, 8 to 10 minutes.
8
Add olives, orange juice and dry white wine and bring to a boil.
9
Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered.
10
Cook 15 minutes until just cooked through.
11
Remove from oven and remove breasts from sauce and set aside.
12
Add butter to pan and simmer until melted, 2 to 3 minutes.
13
Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing.
14
Add tarragon leaves to sauce, divide among 4 plates and serve.

297

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 4 tbsp. flour, seasoned with salt and pepper, 4 guinea fowl breasts, bone in, skin on, seasoned with salt and pepper, 1 md. red onion, cut into 1/3-inch julienne, and more.

Yes, Guinea Fowl with Olives, Orange and Tarragon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Guinea Fowl with Olives, Orange and Tarragon

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