This page contains content from our previous website. To learn more about us, check out our new website.
Le Cordon Bleu News, 11/05/2009
Guinea Fowl with a Dry Sherry Sauce
Print this page
Recipe of the month

Guinea Fowl with a Dry Sherry Sauce

Le Cordon Bleu Guinea Fowl with a Dry Sherry Sauce


Serves 4
Preparation Time:
15 minutes
Cooking Time:
20-25 minutes




1. Preheat the oven to 180°C (350°F) Gas 4. Thinly slice the shallots. Heat the butter and oil in a deep sauté pan and seal the guinea fowl breasts, skin side down, for 4-5 minutes until golden brown.

2. Remove the breasts from the pan and place them, skin side up, on the rack of a roasting tin. Finish cooking them in the oven for 10-15 minutes or until tender when pierced with a skewer.

3. Meanwhile, add the shallots to the pan and cook over moderate heat for 5-7 minutes, stirring them frequently until they are golden brown. Remove with a slotted spoon and keep hot. Deglaze the pan with about three-quarters of the sherry, reducing it to a syrup. Add the stock to the pan and bring it to the boil, then boil rapidly until reduced by about half.

4. While the sauce is reducing, remove the guinea fowl from the oven and cover it with foil. Leave it to rest in a warm place.

5. Add the remaining sherry to the sauce and season to taste, then strain the liquid through a fine sieve into a clean pan. Cover and keep hot until ready to serve.

6. To serve: Slice the guinea fowl on the diagonal and arrange on warm plates. Place a few of the cooked shallots over the guinea fowl and sprinkle with chopped parsley, then spoon the sauce over and around. Serve immediately.


175 g (6oz) shallots
15 g (½ oz) butter
1 tablespoon olive oil
4 guinea fowl breasts, each weighing 125-175 g (4-6 oz)
400 ml (14 fl oz) dry sherry
500 ml (18 fl oz) hot brown or chicken stock
salt and freshly ground black pepper
1-2 teaspoons chopped fresh flat-leaf parsley, to serve

Chef’s tips:

Guinea fowl is an excellent alternative to chicken because it has more flavour. Although strictly speaking it isn’t a game bird, it tastes more like game than chicken, and is often sold in the game or specialist meat and poultry sections of large supermarkets. It is available all year round.


Le Cordon Bleu London offers a variety of short courses in Cuisine and in Pâtisserie. Learn more about our gourmet courses online.

To find out more about Le Cordon Bleu cookery books, please visit our online boutique. Please note that we sell cook books and cooking equipment also at our local campuses. For more information, please contact us.

Back Bookmark and Share