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Previous Item: Fricassée de Pintade avec des Morilles (Guinea Fowl cooked in White Wine with Wild Morel Mushrooms) - Chicken Substitute Available ($17 Per Person / Cook By Day: Friday)

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Meal Description

This dish is from Alsace, the region in Northern France that was at the center of much conflict throughout  the first half of the last century. While normally made with chicken, the Guinea Fowl provides a more robust, deeper flavor, but not as strong as duck or partridge.  

Well, what is a Guinea Fowl?  Or, maybe we should define it by what it is not….a chicken….not even remotely related.  The bird is indigenous to Africa and was highly regarded by the Greeks and the Romans. The Portuguese were the ones to import the birds from Europe in the 16th century from Guinea.  The birds are difficult to domesticate, fly (unlike a chicken), and exhibit dominant characteristics. And, even though not too common in the “New World,” Guinea are still very popular in Europe with annual  consumption of about 100 million….well, they must be delicious!

The dish is enhanced with tarragon and cream, both classical French compliments for poultry.  

Bon Appétit!

Time to Cook:  30 min.

Cook by Day: Monday

Items included (serves 2)

Guinea Fowl Legs

Wild Morels

Broccoli Rabe

Shallots & Pearl Onions

Thyme and Tarragon

Guinea Fowl Stock

Alsatian Riesling (reduced)



*Menu items subject to slight variation based on the availability of fresh ingredients; Picture is not necessarily representative of final dish

Meal Contains (including add-ons):  Milk. We store, portion, and package various meal kits containing all eight (8) major allergens (milk, wheat, egg, soy, fish, shellfish, peanuts, and tree nuts) and cannot guarantee that cross-contamination will not occur between kits.

Add-on Checkout Items

Extra Guinea Fowl

Extra Servings