Fricassee of Guinea Fowl Capon with Yellow Wine - Recipe by Hélène Darroze - Château de la Gardine

novembre 8, 2024
Cooking recipes

1 Landes guinea fowl capon, approx. 2.5 kg
350g button mushrooms
150g flat ventrèche with Espelette pepper (or alternatively dried and peppered brisket)
1 head pink garlic
4 bay leaves
1 sprig rosemary
2 sprigs thyme
60g duck fat
40cl Arbois yellow wine
40cl chicken juice
50 cl 35% fat liquid cream
Salt & Espelette pepper

An original pairing that revisits a classic love story. Poultry with yellow wine. Where all wines tend to pale except Jura yellow, Cuvée des Générations Marie Léoncie, Châteauneuf du Pape Blanc 2022, stands tall. Its character is typified by the toasty oriental spices found in yellow wine. Honey and vanilla soften this characterful dish. As for the palate, its velvety caress goes hand in hand with the velvety feel of the sauce. Its generosity melds with the texture of the wine, the sauce and the richness of the dish. The wine holds on to the sense of freshness provided by the Roussane. This aromatic freshness contrasts with the mellowness of the flesh, as well as the structuring framework of the wood. An ambitious wine, to be sure, but one that opens up to attractive pairings.

Remove the guinea fowl capon supremes and thighs. Cut the supremes into two pieces and separate the drumsticks from the thighs. Cut up the rest of the carcass. Peel and clean the button mushrooms. Cut them into 2 or 4 depending on their size. Cut the ventrèche into small lardons.

Pour 30 grams of duck fat into a large cast-iron casserole dish. Season all the pieces of meat with salt. Fry until nicely colored on all sides, then remove to a shallow dish. In the same cooking fat, sauté the button mushrooms and bacon until nicely colored. Remove from the pan.

Pour the capon carcasses into the casserole dish and season with salt and Espelette pepper. Add a little fat if necessary.

Once the bones have browned, add the herbs and garlic cloves. Deglaze with the vin jaune, detach all the juices and reduce by half. Pour in the chicken jus, simmer for ten minutes or so, then add the cream. Simmer on a low heat for a further twenty minutes. Strain to remove only the sauce. Season with salt and Espelette pepper.

Place the capon pieces in the casserole, along with the mushrooms and bacon. Pour in the cream sauce and place in a pre-heated oven at 170°C. Leave to simmer for around twenty minutes. Serve straight from the pot.

Depending on the season, the button mushrooms may be replaced by morels, ceps, chanterelles or other wild mushrooms.

Bon appétit !