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Cuisses de pintade grillées à l'estragon

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🌍Authentic French recipe from a France-based creator — ingredients and steps translated below
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P
Pierre-Henri Vannieuwenhuyse

Recipe Information

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Video-Specific Recipe

Pintade au Barbecue

Cultural Context

Originating from rural France, Pintade au Barbecue is a beloved dish that showcases the rich flavors of guinea fowl, often enjoyed during family gatherings and summer barbecues. This dish highlights the tradition of grilling meats outdoors, celebrating the communal aspect of cooking and dining. Today, it has gained popularity beyond France, with variations appearing in many countries, adapting to local tastes and available ingredients.

FrenchFRmain
90 min
medium
4 servings
Servings4
cuisses de pintade
estragon
crème
champignons eryngii
persillade
pommes

guinea fowl

🥗Healthier: chicken

💰Cheaper: cornish hen

Chicken is more widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Smoked paprika adds flavor without extra calories.

honey

🥗Healthier: agave syrup

💰Cheaper: maple syrup

Agave syrup is lower on the glycemic index.

1

Marinate the cuisses de pintade.

2

Grill the cuisses de pintade on a plancha or barbecue.

3

Prepare a cream sauce with estragon.

4

Sauté the champignons eryngii with persillade.

5

Cook the pommes until golden.

Cooking Techniques

marinatinggrilling

Equipment Needed

planchabarbecue

Spice Level:

🌶️🌶️🌶️

Also Known As

Barbecued Guinea Fowl
Local Name: Pintade au Barbecue

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