Savic en Vendée


Preparation time : 20 min

Ingredients for 4 :

– 4 guinea fowl thighs

– 6 apples

– 4 shallots

– 1 bouquet garni

– 1 large glass of country dry cider

– 100g of butter

– 15 cl single cream

– 1 tablespoon of sugar

– salt and pepper

Peel and chop the shallots.

Melt 30g of butter in a deep pan and brown the guinea fowl for about 10 min (turning regularly). Add salt and pepper. Pour out the cooking fat.

Peel 2 apples and cut them into small pices.

Melt 20g of butter in the pan and gently fry the chopped shallots until tender, add the apple pieces and mix, the add the guinea fowl, pour over the cider and mix again. Add the « bouquet garni », cover and simmer for 20 min (stir regularly).

Peel the 4 remaining apples, cut them into quarters and fry them in 50g butter until golden; sprinkle with sugar and caramelize over low heat.

Remove the meat and « the bouquet garni » and pour over the cream into the juice. Simmer for a few minutes then season with salt and pepper.

Serve hot with the apple pieces and coat with the cream sauce.

Tip : for more flavour, use different types of apples and add a touch of cinnamon before caramelizing.