Guinea Fowl With Olives, Orange And Tarragon

Recipe Ingredients

4 tablespoons	60ml	Virgin olive oil
4 tablespoons	60ml	Flour - seasoned with
		Salt and pepper
4		Guinea fowl breasts, bone in, skin on - seasoned with
		Salt and pepper
1		Red onion - cut 1/3" julienne (medium)
2 tablespoons	30ml	Sugar
1		Orange - seeded, quartered,
		And thinly sliced and zested into long
		Strips
1 cup	237ml	Picholine olives
1 cup	237ml	Orange juice
8 oz	227g	Dry white wine
2 tablespoons	30ml	Cold unsalted butter
4 tablespoons	60ml	Fresh tarragon leaves
		Frisee
		Balsamic vinegar dressing

Recipe Instructions

Preheat oven to 450 degrees.

In a 12- to 14-inch saute pan heat 4 tablespoons virgin olive oil over moderate heat. Dredge seasoned breasts in seasoned flour and shake off loose bits. Saute breasts, skin-side down, until golden brown on both sides yet still very raw. Remove from pan and set aside.

Add onion, sugar and orange pieces (not zest) and saute until golden brown -- about 8 to 10 minutes. Add olives, orange juice and dry white wine and bring to a boil. Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered. Cook 15 minutes until just cooked through. Remove from oven and remove breasts from sauce and set aside.

Add butter to pan and simmer until melted, 2 to 3 minutes. Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing. Add tarragon leaves to sauce, divide among 4 plates and serve.

This recipe yields 4 servings.

Source:
MOLTO MARIO with Mario Batali - (Show # MB-5620) - from the TV FOOD NETWORK

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