Michel Roux cooks guinea fowl cooked with Reisling and chanterelles on Saturday Kitchen.
Michel says: “Guinea fowl cooked in butter with a creamy white wine sauce flavoured with tarragon. Serve with crusty bread.”
The ingredients are: 12 baby white onions, 130g butter, 300g Tenderstem broccoli spears, trimmed, 200g chanterelles, 1 guinea fowl, about 1.6kg, cut into 8 pieces, carcass and neck chopped and reserved
3 shallots, thinly sliced, 2 thyme sprigs, 2 bay leaves, 2 tarragon sprigs, leaves and stalks separated, 500ml Reisling white wine, 300ml chicken stock, 300ml double cream, ½ lemon, juice only and salt and freshly ground pepper.