Guinea Fowl Riesling

Season guinea fowl pieces generously with salt and pepper. Heat the 4.8 L Stainless Steel Braiser over medium heat and add 2 tablespoons of butter. Sear the guinea fowl in batches until golden brown on both sides, about 5–7 minutes per side. Transfer to a plate and set aside.

Degrease the pan, leaving about 2 tablespoons of fat. Add the mushrooms and the remaining tablespoon of butter, cook until lightly browned, about 5 minutes. Add the shallots and sauté until softened, about 3–4 minutes. Sprinkle in the flour and stir to coat, cooking until the flour starts to color, about 2–4 minutes.

Add the cognac and deglaze the pan, scraping up any brown bits. Add the Riesling and chicken stock and cream and bring to a simmer. Nestle the guinea fowl pieces back into the pot. 

Reduce heat to low, loosely cover the pot, and simmer gently for 20 minutes, or until the guinea fowl is tender and cooked through (internal temperature should reach 160–165°F/70–74°C).

Remove the lid. Adjust seasoning with salt and pepper to taste.

Serve hot, garnished with chopped parsley and fresh thyme leaves. Pair with buttered egg noodles, spätzle, or crusty bread to soak up the sauce.

Tips & Notes

For a thicker sauce, remove the guinea fowl pieces after braising and let the sauce simmer uncovered until it reduces to your desired consistency. Return the guinea fowl to the pan to warm through before serving.

You can substitute the guinea fowl with a small chicken if desired. Use one bird, broken down into similar pieces.