Michel Roux pan roasted Guinea fowl supreme with Provencal sauce recipe on Michel Roux’s French Country Cooking

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.