Guinea Fowl with Olives, Orange and Tarragon

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Yield:

Ingredients:


80 ml	Virgin olive oil
80 ml	Flour seasoned with
	salt and pepper
4	Guinea fowl breasts, bone in, skin on seasoned with
	salt and pepper
1 med	Red onion cut 1/3" julienne
40 ml	Sugar
1	Orange seeded, quartered,
	and thinly sliced and zested into long
	strips
1 cup	Picholine olives
1 cup	Orange juice
240 g	Dry white wine
40 ml	Cold unsalted butter
80 ml	Fresh tarragon leaves
	Frisee
	Balsamic vinegar dressing

Method:

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.

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