4 thighs of guinea fowl; 1 onion; 3-4 shallots; 1 clove of garlic; 1 cup of broth (guinea fowl or vegetable); ⅔ cup of dry white wine; 3 tbs. of butter; 1 tbs. of flour; bay leaf; salt, black and white pepper
Guinea fowl in cream sauce (Pintade à la crème)
Wash guinea fowl, dry and lightly brown in a thick bottom pan with a ⅔ of butter, add onion chopped into large cubes and cook over medium heat for a few minutes, sprinkle with flour, stir and after a couple of minutes add salt and pepper, add bay leaf, garlic, pour in wine and bring to boil. Pour in the broth, bring to boil again, cook on low heat for 40 minutes. Meanwhile, sauté the finely chopped shallots with the remaining butter over medium heat until onions are soft, then pour the strained broth (guinea fowl legs removed and set aside, keeping warm) and cream, add white pepper, put legs back in a saucepan, bring almost to boil over low heat, remove from heat. Serve with rice or pasta (here: orzo).