Breast of Guinea Fowl with a Summer Cassoulet

guinea fowl breasts

🥗Healthier: chicken breasts

💰Cheaper: turkey breasts

Chicken and turkey are more widely available and less expensive.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often cheaper and can be used interchangeably.

Trim the guinea fowl breasts and remove any excess bone for presentation.

Brown the bacon in a hot pan until crispy.

Cook the broad beans and fresh peas in water until tender, then drain.

Cool the cooked peas and broad beans quickly to preserve color.

Sear the guinea fowl breasts skin-side down in olive oil for about 7 minutes.

Flip the guinea fowl breasts and place them in the oven for an additional 5 minutes.

Let the guinea fowl rest after cooking.

In the same pan, add the cooked peas and broad beans, along with a bit of water and cream to reheat.

Add thyme for flavor while reheating the vegetables.

Prepare a reduction using chicken stock and butter for a sauce.

Serve the guinea fowl with the reheated vegetables and drizzle the sauce over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary