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The main dish, Light and fresh

Guinea fowl supremes with spring vegetables

Guinea fowl supremes with spring vegetables serve 6 and take 40 minutes of active work. The peas, fava beans and radishes get prepped in the morning, leaving just the pan searing and a quick jus to finish once guests arrive. It's an easy dish at €5.60 per person, and the trick is basting the supremes often with foamy butter so the lean meat stays moist.

Golden butter seared guinea fowl supremes, with peas, fava beans and radishes cooked in a light jus, it's spring on a plate.

Guinea fowl supremes with spring vegetables
For
6 people
Work
40 min
Total time
1 h 15
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.60
Calories per person
470 kcalcalculated by Kiloach, your weight coach

Guinea fowl has a firmer, more flavorful bite than chicken, but it's lean meat, which is why you baste it with butter as it cooks. Around it, peas, fava beans and pink radishes keep their crunch and bright color, just lightly bound in a short stock based jus. The result has that distinct spring freshness, with no cream or heavy sauce involved.

This dish works well for a dinner party with friends or a family meal in spring, once fresh peas and fava beans show up at the market. Pair it with a simple menu, something light to start and something gentle for dessert, since the main course itself stays clean and fresh.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 35 min
  3. Before the guests arrive 2 steps, 18 min
  4. When it's time to serve 2 steps, 13 min

You can buy the vegetables the day before, but they're best prepped the morning of, with shelling, blanching and slicing the radishes and green onions. Right before guests arrive, bring the guinea fowl to room temperature, season it, then sear and roast it. At serving time, warm the vegetables in the stock while the meat rests, then slice and plate.

The ingredients

6 people

Butcher

  • Guinea fowl supremes 6

Fruits and vegetables

  • Fresh shelled peas 500 g
  • Shelled fava beans 400 g
  • Pink radishes 2 bunch
  • Green onions 4
  • Chervil or tarragon 1 bunch

Pantry

  • Chicken stockoften in the pantry 30 cl
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 70 g

Allergens Lactose, Celery

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Shell the peas and fava beans, blanch them, peel the fava beans and plunge them into ice water. 25 min

    Blanch each vegetable separately, cooking times differ.

  2. Wash the radishes, halve them, slice the green onions and chop the chervil. 10 min

    Save a few radish tops, they add flavor and a touch of green to the dish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the guinea fowl out of the fridge to bring it to room temperature, then season with salt and pepper.

    Room temperature meat browns better and cooks more evenly.

  2. Brown the supremes skin side down in foamy butter, flip them, then roast at 180°C. 18 min

    Add two extra minutes if they're thick, they'll stay juicy without drying out.

When it's time to serveThe final touches, right in front of your guests.

  1. Warm the vegetables in the stock with the radishes and a knob of butter, until the jus turns slightly syrupy. 8 min

    Add liquid just to cover, the jus should stay concentrated.

  2. Let the guinea fowl rest for five minutes, slice it and serve over the vegetables with the chervil. 5 min

    Pour the resting juices from the meat over the vegetables, nothing goes to waste.

Our tips to get it right

  • Pick supremes of similar size so they all finish cooking together in the oven, otherwise some will dry out before the others are done.
  • Keep the skin as dry as possible before it hits the hot butter, moisture blocks browning and the skin won't crisp up properly.
  • If you don't have a thermometer, press the supreme with a fingertip, it should feel springy but no longer soft, a sign it's just right.

The variations

  • Swap the guinea fowl for free range chicken supremes if you can't find it, the cooking method stays exactly the same.
  • For a meatless version, replace the supremes with roasted cauliflower steaks and keep the vegetables and jus as they are.
  • To save time, buy frozen shelled peas and fava beans, you'll cut the morning prep time in half.

What to serve it with

  • Basmati rice or steamed potatoes
  • A glass of dry white wine
  • A simple green salad to start

Storage

The guinea fowl and vegetables keep for 2 days in the fridge in a sealed container. This dish doesn't freeze well, spring vegetables lose their texture. Reheat gently in a skillet or a low oven so the meat doesn't dry out.

Questions about this recipe

Can fresh fava beans be replaced with frozen ones?

Yes, frozen fava beans work well, you just won't need to blanch them as long. Thaw them and peel off the skins before adding them to the other vegetables.

How do you know when the supremes are cooked without drying them out?

Press the meat with a fingertip, it should feel springy, not soft. You can also check that the juices run clear, not pink, when pierced with a knife tip.

Can this be plated on one large platter instead of individual plates?

Yes, that's actually a nice way to serve it family style, spread the vegetables on the platter and lay the sliced guinea fowl on top with the chervil. Pour the jus over just before bringing it to the table.

Can this recipe be scaled up for more than 6 people?

Yes, just increase the quantities proportionally, keeping one supreme per person. Cook the supremes in batches if your oven isn't big enough to fit them all at once.

Can guinea fowl supremes with spring vegetables be made ahead?

Yes, during the day. The recipe needs 40 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 2 steps.

How long does it take to make guinea fowl supremes with spring vegetables?

Allow 1 h 15 in total, including resting and cooking time, of which 40 min is actual work. The recipe is rated "easy".

How many calories are in guinea fowl supremes with spring vegetables?

About 470 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does guinea fowl supremes with spring vegetables cost?

About €5.60 per person, that's €33.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, celery. Remember to ask your guests about their allergies before putting your menu together.

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