Pintade aux champignons avec Enghien blonde

Guinea fowl with mushrooms

Special recipe with Enghien blonde
French cuisine / Season : throughout the year
Category : Main course, Poultry


40cl Double Enghien Blonde
1 farm-reared guinea fowl
4 shallots
500 g blond mushrooms
100 g chanterelles
2 cloves of garlic
10cl cream
12 average-sized potatoes
pepper, salt and herbes de Provence


1 / Clean all the mushrooms under running water and drain.

2 / Peel and finely dice the shallots. Peel the garlic. Carefully rinse the potatoes but do not peel them.

3 / Place the guinea fowl in a large earthenware or cast-iron casserole. Add the shallots, mushrooms, garlic, salt, herbes de Provence and pepper. Add the beer.

4 / Arrange the chanterelles and potatoes in the casserole. Put the lid on and heat for two hours in the oven at 200°C. Do not pre-heat the oven before the casserole goes in.

5 / Carve the guinea fowl and arrange on a dish. In the meantime, thicken the sauce on a high flame until it is creamy. Pour into a sauce jug and serve.

A recipe with Double Enghien Blonde by Nicole Darchambeau.
This beer has a slightly fruity and zesty aroma with floral touches and impressions of malt. It has a slightly bitter taste that continues through to the finish where grapefruits and hops come to the fore. A beer with plenty of body. Should these tasting notes be here?
Serve with a Double Enghien Blonde at 4 to 8°C.