Holiday Fowl Week: Pintade Grillade Sous Un Brique (Guinea Fowl Under A Brick) with Tokyo Turnips, Roasted Yukon Gold Potatoes and Winter Onions

J – I am taking liberties.

Really delicious ones. This dish is amazing whatever you call it. But, I’m naming it what it’s likely called in Provence, France. Guinea Fowl (Pintade) is served all over France, particularly in the South. The dishes are often rustic.

To me, this is chicken for royalty. Just perfect for Holiday Fowl Week.

It costs about 60% more than poulet chicken at our supplier, New American Poultry. So, of course, we reserve it for special dishes.

But, it’s worth every penny!

Guinea Fowl takes brining well, regardless of final cooking method.

Smoked Guinea Fowl, brined, is unbelievable. It lasts maybe half a day in the Be Mindful. Be Human. kitchen.

Roasting, without brine, is super easy. Thyme, salt, pepper, canola oil. 15 mins at 450, then reduce to 325 degrees. Pull when the temperature is 150 degrees and let rest. It will finish at about 160 degrees.

This time, I wanted to return to my friend, The Brick.

We also wanted to show you indoor technique. So, it’s really cast-iron-skillet-with-brick-in-a-pan-on-top. You’ll recognize The Brick.

The Brick does an amazing job of concentrating flavor and shortening cooking time. However it works, it’s delicious.

One thing it also does is work your arm muscles …cast iron + fowl + pan + brick weighs in at a bit. Take care with hot pans.

Holiday Fowl Week: Pintade Grillade Sous Un Brique (Guinea Fowl Under A Brick) with Tokyo Turnips, Roasted Yukon Gold Potatoes and Winter Onions

Recipe type: Mains

Author: Jim

Prep time: 24 hours 20 mins

Cook time: 30 mins

Total time: 24 hours 50 mins

Serves: 2

Ingredients

Guinea Fowl

1 Guinea fowl, about 3 pounds, spatchcocked
1 brine recipe (recipe link below)

Sides

5 small Tokyo turnips, cut into eights
4 medium Yukon potatoes, cut into eights
4 medium Winter onions, trimmed, including beginning of the green parts
Salt and pepper to taste
Canola oil
6 sprigs of thyme
¼ cup white wine
1 chicken jus cube (1 Tbsp)
2 Tbsp butter

Instructions

Guinea Fowl

Preheat oven to 450 degrees.
Add canola oil to a skillet and heat on high. Place guinea fowl skin side down. Place a heavy weight over top to flatten (we used another skillet and a foil covered brick to achieve this).
Flipover once skin is golden brown.
Place in the oven with the weight on.
Cook for about 15 minutes or until the internal temperature reaches 150 degrees.
Remove from oven and let rest.

Sides

While guinea fowl is cooking, bring an 6 quart pot of water to a boil. Add salt.
Blanch turnips in salted boiling water for about a minute or two. Cook until slightly tender. Place in an ice bath to cool down quickly. Set aside.
In a hot saute pan, place potatoes and cook until golden brown on all sides. Drop into the oven and cook for 5 to 10 minutes .
Place onions in a hot saute pan with oil, sear the onions. Add thyme, salt and pepper and place a teaspoon of butter into pan. Add a little bit of water to keep it moist. Place in the oven to let cook for 5 minutes.
Place butter into another pan and let it get to a golden brown color but not burnt. Add turnips, a sprig of thyme, salt and pepper cook until all sides are golden brown.
Place guinea fowl back into oven and broil for a few minutes until skin is crisp.
Remove from pan.
Reduce the pan drippings, add the jus cube, thyme, a splash of wine, a teaspoon of butter reduce until thicken. Stir constantly until done.

Plating