The hotel restaurant "Tante Yvonne" in Quincieux near Lyon
Bernard CHEMARIN, a lover of Port wines, has made a recipe for a guinea fowl with Port. His mastery of cooking poultry (Aunt Yvonne's chicken with morels is very famous!) has led him to combine the delicacy of the young guinea fowl's flesh with the fruity structure of the Port.
The restaurant TANTE YVONNE is very close to Lyon and Villefranche sur Saône, ideally located between Beaujolais and Monts d'Or in the Saône valley. In this beautiful residence caressed by the patina of time, 3 generations of cooks have succeeded each other to offer you the best and the sweetest way of life....
Recipe made with a Quinta Port St José Vintage Port 2016
- 4 guinea fowl supremes (fillet with fin)
- 100g of butter
- ½ onion
- 1 tomato
- 2 shallots
- 1 carrot
- Herbs of Provence,
- a laurel leaf
- ½ litre of homemade veal stock
- 100g mushrooms
- 80g of bell onions
- 70g of bacon
- ¼ of a litre of good Port (here a Quinta St José Vintage Port 2016)
Difficulty of the recipe: easy
Realization of the recipe:
In a sautoir melt the butter and add the shallots cut in half.
Season the 4 guinea fowl supremes before cooking. Never attack the meat: cook it over a low heat to prevent it from shrinking. Start on the skin side to gently brown the pieces in a hazelnut butter.
Meanwhile start preparing the filling: To make a slightly peasant dish, do not filter the filling at the end but serve it all.
- Cut the carrot into 4 and then into small cubes
- Add the chopped onion
- Then the tomato cut into cubes
Once the guinea fowls are golden, deglaze them with a drop of cognac and set them aside.
Add the filling to the saltire used for the guinea fowls Let it brown for 2 minutes, stirring, then add the bacon
Add ¼ of a litre of Port and let it burn a little if necessary to remove some of the alcohol. Do not reduce too much and add the veal juice
Add the Provence herbs, bay leaf and then the guinea fowl supremes as soon as it starts to boil. Sprinkle them copiously and cover for 10 to 12 minutes (so that the cooking is done at 85° C) It is also possible to braise the guinea fowl supremes in the oven gently at 140° C
Make the sauce
The sauce will be bound in two ways. Strain the sauce through a sieve and set the vegetables aside Add 30g of roux (prepared with 15g of butter and 15g of flour) to thicken the sauce. Mix well and add 20g of potato starch to keep the sauce shiny. The main part of the binding will be done by cooking The flavours go up Add a touch of sherry vinegar to add a little pep to the sauce. Iron the sauce in a sieve Add the onions and mushrooms
Place the garnish and then the guinea fowl supreme, put some baby onions on top and drizzle with the sauce and decorate.