The guinea fowl revisited with cocoa and tapenade, herbs, sherry vinegar, all served with mashed potatoes.
1 guinea fowl
2 tablespoons chocolate spread + 1 teaspoon
2 tablespoons of black tapenade + 1 spoon
2 sprigs of thyme
2 bay leaves
2 tablespoons of La Classique extra virgin olive oil
2 tablespoons of sherry vinegar.
Preheat your oven to 160°C. Garnish the inside of the guinea fowl with thyme and bay leaf. Mix 2 tablespoons of spread with 2 tablespoons of tapenade. Brush the guinea fowl with this preparation, sprinkle with olive oil and season with salt and pepper. Place the guinea fowl in the oven for 1 hour at 160°C. When the cocoa and tapenade begin to brown on top, baste the bird with the cooking juices to prevent it from drying out too much, then cover it with a sheet of aluminium foil. Leave to cook gently, basting from time to time. When the guinea fowl is cooked (check that the juice draining from the inside is not red and prick the thigh with a fork), the meat should be soft and melting. Cut the guinea fowl into several pieces. Collect the cooking juices and pour them into a small saucepan. Add 4 tablespoons of water and bring to a simmer, add the sherry vinegar, the remaining tapenade and 1 teaspoon of spread. Mix, adjust the seasoning with salt and pepper and coat the guinea fowl pieces with this preparation. Serve with mashed potatoes in olive oil.