Guinea Fowl and Onions – Country French

IMG_8640A roasted bird in a satisfying gravy doesn’t get much easier than this recipe for guinea fowl in onion sauce that I discovered in a regional cookbook of southern France. Guinea fowl, pintade in French, is a common bird found throughout France at local markets as well as the grocery store. It makes a nice alternative to chicken, especially for those who like dark meat. Of course you can substitute chicken or even turkey. I used Cevennes onions, a sweet local variety that start to appear in late summer and are plentiful throughout the fall, but any yellow onion should produce good results.

Based on the recipe Pintade à la soubise d’oignons in Recettes paysannes du Gard Collectées et illustrées par Marc Béziat


1 guinea fowl or chicken
Salt and pepper
1 lb onion, chopped
1 cup milk
1 cup water

Heal the oven to 400°. Rub the bird inside and out with the oil. Season with salt and pepper and place in a roasting pan. Add the water and milk and roast for about 30 minutes.

Meanwhile, sauté the onions over a low flame until they first sweat and then start to color.

After a half an hour add the onions to the roasting pan and let cook for another 30 minutes or so until the bird in done.


This entry was posted in Favorite Recipes, French Recipes, International Recipes, Poultry and tagged , , , , , . Bookmark the permalink.

4 Responses to Guinea Fowl and Onions – Country French

  1. How does roasting chicken in a milk taste?

  2. Pingback: Guinea Fowl with Apples and Crème Fraiche | Cooking in Tongues

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