I have a particular fondness for roast guinea fowl: it's the poultry that has character, a slightly more "wild" taste than chicken, but which remains super simple to make at home.
The first time I tasted a version with raisins, it was a Sunday with the family: the sweet and savory combination was subtle, not at all like a dessert, just enough to round out the guinea fowl.
In my recipe, I stick to the traditional basics: we soak the raisins in white wine, brown the guinea fowl, then let it roast gently with onions and carrots.
The thing that makes all the difference is to baste well with the cooking juices and deglaze at the end to collect the juices: that's where the sauce takes on a new dimension, without needing a thousand ingredients.
In terms of texture, you have a perfectly crisp yet melting skin, a tender flesh, and grapes that burst in your mouth with a subtle wine note. Roasted carrots add their natural sweetness, and the onions become almost caramelized.
If you like a thicker sauce, you can reduce it a little longer (2-3 more minutes is enough) or add a tiny knob of cold butter off the heat to thicken it.
And if you often cook poultry, remember this idea above all: raisins + white wine + roasting juices, it's a winning combination every time!
Guinea fowl with raisins, baked in the oven
4
people19
minutes37
minutes523
kcal56
minutesA recipe for oven-roasted guinea fowl, golden brown, with raisins soaked in white wine and a light, flavorful sauce. The meltingly soft onions and roasted carrots add a touch of sweetness that complements the poultry so well.
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Ingredients
1 guinea fowl ready to cook (approx. 1.2kg each)
60g raisins of
15 cl of dry white wine
2 yellow onions
3 carrots
2 garlic cloves
2 thyme branches
1 bay leaf
25g of butter
1 tablespoon of neutral oil
20 cl of chicken stock
1 tablespoon of chopped flat-leaf parsley
Fine salt
Black pepper
Preparation steps
- Preheat the oven to 210°C (conventional heat).
- Place the raisins in a bowl and pour the white wine over them. Let them soak while you prepare the rest.
- Peel the onions and cut them into quarters. Peel the carrots and cut them into large diagonal slices (thick, so they hold their shape during cooking). Crush the garlic cloves without peeling them.
- Dry the guinea fowl thoroughly with paper towels (this helps the skin brown). Season the inside and outside with salt and pepper. Tuck the thyme and bay leaf into the cavity.
- In a casserole dish (or roasting tin), heat the oil and butter over medium-high heat. Sear the guinea fowl for 6 to 7 minutes, turning it to brown on all sides.
- Add the onions, carrots, and garlic around the edge. Lightly salt the vegetables. Pour in the white wine with the raisins (the entire contents of the bowl) and add the chicken stock.
- Bake for 30 minutes. During cooking, baste the guinea fowl twice with the juices (quickly open the oven, spoon, then close again).
- Remove the casserole dish from the oven. Check for doneness: the juices should run clear when you pierce the thigh, and the meat should easily pull away from the bone. If necessary, return it to the oven for 4 to 6 minutes.
- Place the guinea fowl on a board and let it rest for 6 minutes (it's short, but it makes a difference to its juiciness). Meanwhile, remove the thyme/bay leaf if you see them and put the casserole dish over medium heat.
- Deglaze and reduce the sauce: scrape the bottom with a wooden spoon and simmer for 3 to 4 minutes to reduce slightly. Taste and adjust the salt and pepper.
- Carve the guinea fowl. Serve with the carrots, onions, raisins, and sauce. Finish with chopped parsley.
📊 Nutritional Information
1 serving (approx. 360g)
| Nutrient | Value |
|---|---|
| Calories | 523 kcal |
| Proteins | 46g |
| Carbohydrates | 19g |
| including sugars | 13g |
| Lipids | 27g |
| including saturated fatty acids | 9g |
| Fibers | 3 g |
| Sodium | 780mg |
| Vitamins | |
| Vitamin B3 | 65% AJR |
| Vitamin A | 95% RDA |
| Vitamin B6 | 40% AJR |
| Minerals | |
| Phosphorus | 45% AJR |
| Zinc | 30% AJR |
| Selenium | 55% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
If you're using a roasting pan instead of a casserole dish, loosely cover it with aluminum foil after 15 minutes if the skin is browning too quickly. And keep the bones/carcass: with an onion and a carrot, it will make a very useful quick stock.
💡 Chef's Tips
To get a nice golden-brown skin on the guinea fowl, thoroughly dry the bird before searing it. And for a richer sauce, my little trick is to whisk in a knob of cold butter off the heat, just before serving.
🔄 Variations
- For a more rustic guinea fowl: add 200g of halved button mushrooms with the other vegetables and raisins around the guinea fowl, about halfway through cooking.
- For a fruitier recipe: add the finely grated zest of half an orange to the sauce at the end of the reduction (only the zest, not the juice).
