A 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.