RECIPE

Guineafowl with Garlic and Olives

MICHEL PHILIBERT – LE GAJULÉA

Serves 4

1 guineafowl (1.2kg)

50g butter

1 tbsp olive oil

1 head of garlic

200g black olives, stones removed

25cl white wine

50g butter

Choose a nice free-range guineafowl.

Brown it in a heavy casserole, coated in a 50:50 combination of butter and olive oil. Add a dozen unpeeled garlic cloves, the stoned black olives and the white wine. Roast in a moderate oven for about 45 minutes.

When cooked, remove the guineafowl from the casserole. Cut it into four and arrange the portions on a serving plate.

Reduce the cooking juices and at the last minute add 50g butter and stir. Serve in a gravy boat or sauce dish so that it can be poured over the meat.

This dish can be enjoyed with mashed potatoes and a red wine from the Ventoux or Beaumes-de-Venise.

Taken from Ventoux – Cuisine autour du Géant de Provence by Michel Philibert and Dominique Bottani (published by Équinoxe). Michel Philibert is the chef-proprietor of Le Gajuléa in Le Barroux.