January 2012 - Guinea Fowl on a Lentil Bed

Guinea Fowl on a Lentil Bed

(serves four to six)

Ingredients:

one guinea fowl, cut into six to eight portions
50 g butter
1 tbsp olive oil
1 onion
1 carrot
1 bouquet garni (parsley, thyme, bay leaves)
250 g Puy lentils   
250 g smoked bacon cubes
3 shallots
300 ml cream
salt and pepper
small bunch of chives

Method:
Peel onion and carrot and chop finely. Peel shallots and cut into thin rings.

Heat olive oil and half of the butter in a large pan and fry guinea fowl pieces in this mixture on a high heat. Put aside.

Melt remaining butter in the same pan, add onion and carrot and sweat gently. Add the lentils and cover with 750 ml boiling water. Add the herbs, stir and arrange guinea fowl on top. Simmer covered for about 30 to 40 minutes, until the lentils are cooked but not too soft.

In the meantime fry the bacon and the shallot in a frying pan, add the cream and simmer on a very low heat for 10 – 15 minutes, check seasoning.

Arrange guinea fowl on a bed of lentils and top with the cream sauce. Sprinkle with chopped chives and serve immediately.