Summary
| Prep Time | 10 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 10 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 1 guinea fowl, cut into portions
- 2 apples
- 2 onion (s), chopped
- 0.5 liter ½ Cidre Brut, (French cider)
- 20 cl crème fraîche
- 1 pinch (s) cinnamon
- 1 pinch (s) nutmeg
- 100 g butter, salted
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Brown the guinea fowl in 50 g butter. Add the chopped onion, cinnamon and nutmeg, season with salt and pepper and pour in the cider. Cover and simmer for approx. 45 minutes.
- Add creme fraiche and let simmer uncovered for approx. 15 minutes.
- Peel and quarter the apples and bake in the remaining butter.
- Baked guinea fowl on a platter in the oven. Strain the sauce through a sieve, then pour it onto the guinea fowl. Serve with the hot apple wedges.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below