Table de fêtes : suprêmes de pintade étoilés du réveillon

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

guinea fowl breasts

🥗Healthier: chicken breasts

💰Cheaper: turkey breasts

Chicken or turkey are more accessible and cost-effective alternatives.

Preheat the oven to 375°F (190°C).

Season the guinea fowl breasts with salt and black pepper.

Heat butter and olive oil in a large skillet over medium-high heat until melted and bubbling.

Sear the guinea fowl breasts skin-side down for 4-5 minutes until golden brown.

Flip the breasts and add garlic and shallots to the skillet, cooking for 2-3 minutes until fragrant.

Deglaze the skillet with white wine, scraping up any browned bits from the bottom.

Add chicken stock and bring to a simmer, then reduce heat to low.

Transfer the skillet to the preheated oven and roast for 15-20 minutes until the meat is cooked through.

Remove the skillet from the oven and transfer the guinea fowl to a plate to rest.

Stir in heavy cream and fresh thyme to the skillet, simmering for 5 minutes until the sauce thickens slightly.

Slice the guinea fowl breasts and return to the skillet, coating with the sauce.

Serve with sautéed seasonal vegetables and garnish with chopped parsley and a squeeze of lemon juice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens