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Meat, Northern, Eastern and Western France

Guinea fowl with cider and apples, mashed potatoes

Guinea fowl with cider and apples is a braised dish for 4 people, ready in 70 minutes, easy to make, for €3.90 per person. The key is cooking the guinea fowl gently, since it's a lean meat that dries out if it boils, and using hot milk in the mash to keep it smooth.

Tonight, golden guinea fowl simmered in cider with apples, and homemade mashed potatoes to soak up the sauce.

Guinea fowl with cider and apples, mashed potatoes
Total time
1 h 10
Difficulty
Easy
Cost per person
€3.90
Calories per person
650 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Browned then slowly simmered in cider, the guinea fowl takes on a slightly sweet, tangy flavor, carried by softened shallots and a cream sauce that ties it all together. The apples, pan fried separately, hold their shape and add a tender contrast next to the fall apart meat. It's a fall and winter dish that echoes Normandy cooking without ever feeling heavy.

This recipe works well for a Sunday family meal or a weeknight dinner that feels a bit more special, without requiring any special skill. Kids usually love the mashed potatoes and the mild sweetness of the cider, and the guinea fowl pieces are easy to eat at the table. Count on about an hour and ten minutes from start to finish, cooking included.

The ingredients

4 people

Butcher

  • Guinea fowl, cut into pieces 1

Fruits and vegetables

  • Apples 3
  • Shallots 3
  • Potatoes 900 g

Pantry

  • Dry cider 30 cl
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 15 cl
  • Butter 60 g
  • Milk 15 cl

Allergens Lactose

The step by step recipe

  1. Brown the guinea fowl pieces in half the butter, then set them aside. 10 min

    Start with the thighs, they need more time than the breasts.

  2. Cook the shallots until soft, deglaze with the cider, add the guinea fowl back in with the thyme, and cover. 35 min

    Let it simmer over very low heat, guinea fowl is a lean meat that doesn't do well at a boil.

  3. Peel the potatoes and cook them in salted water, then mash them with the hot milk and the remaining butter. 20 min

    The milk needs to be hot, otherwise the mash turns gluey.

  4. Pan fry the apple wedges in a knob of butter until golden. 6 min

    Add them at the end so they keep their shape.

  5. Stir the cream into the sauce, let it thicken, then plate the guinea fowl with the apples and mash. 3 min

    Taste the sauce, a splash of lemon juice perks it up if it tastes too mild.

Our tips to get it right

  • Pick a dry cider rather than a sweet one, its acidity balances out the richness of the cream and butter.
  • Cut the potatoes into even pieces so they all cook at the same rate and the mash comes out smooth.
  • Keep the lid on while the guinea fowl simmers so the meat stays moist, and only remove it near the end if you want to reduce the sauce a bit.

The variations

  • Swap the guinea fowl for free range chicken pieces, the cooking time stays roughly the same.
  • For a vegetarian version, replace the guinea fowl with button mushrooms and cooked chestnuts pan fried in the same cider and cream sauce.
  • For kids in a hurry, serve the mash with just the sauce and a few shredded pieces of guinea fowl, skipping the pan fried apples.

What to serve it with

  • A glass of chilled dry cider
  • A simple green salad
  • Crusty bread for the sauce

Storage

The guinea fowl and its sauce keep for 2 to 3 days in the fridge in a sealed container. The mash also keeps for 2 days but doesn't freeze well since it turns grainy. Reheat the meat gently in a pan or over low heat with a splash of cream to keep it from drying out.

Questions about this dish

Can you make the guinea fowl ahead of time?

Yes, you can cook the guinea fowl and its sauce the day before, the flavor actually improves as it rests. Reheat gently over low heat and prepare the mash and pan fried apples just before serving.

Can you replace the cider with something else?

Unsweetened apple juice with a splash of cider vinegar can stand in if you don't have cider on hand. The result will be slightly less complex but close in flavor.

Can this dish be frozen?

The guinea fowl in sauce freezes well, up to 2 months in an airtight container. Avoid freezing the mash and pan fried apples, make those fresh on the day you serve the dish.

Which apple variety works best for pan frying?

Choose a firm apple like Golden Delicious or Reinette, it holds its shape during cooking. Juicier apples tend to fall apart in the pan.

How long does it take to make a guinea fowl with cider and apples, served with mashed potatoes?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a guinea fowl with cider and apples, served with mashed potatoes?

About 650 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a guinea fowl with cider and apples, served with mashed potatoes cost?

About €3.90 per serving, or €15.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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