Michel Roux Jr. served up tasty pan roasted Guinea fowl supreme with Provencal sauce on Michel Roux’s French Country Cooking.

The ingredients include: Guinea fowl, salt, black pepper and oil for frying.

For the sauce : shallots, dried tomatoes in oil, blanched garlic, green and black olives, butter, 280ml homemade chicken stock.

Boiled potatoes to serve.

See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.