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virgin olive oil flour fowl breasts red onion sugar orange picholine olives orange juice white wine cold unsalted butter tarragon Vinegar Dressing
Viewed: 102 - Published at: 2 years agoIngredients
- 4 tbsp. virgin olive oil
- 4 tbsp. flour, seasoned with salt and pepper
- 4 guinea fowl breasts, bone in, skin on, seasoned with salt and pepper
- 1 md. red onion, cut into 1/3-inch julienne
- 2 tbsp. sugar
- 1 orange, seeded, quartered, and thinly sliced and zested into long strips
- 1 cup picholine olives
- 1 cup orange juice
- 8 fl. oz. dry white wine
- 2 tbsp. cold unsalted butter
- 4 tbsp. fresh tarragon leaves
- Frisee
- Balsamic vinegar dressing
Method
- Preheat oven to 450F.
- In a 12- to 14-inch saute pan, heat 4 tbsp.
- virgin olive oil over moderate heat.
- Dredge seasoned breasts in seasoned flour and shake off loose bits.
- Saute breasts, skin-side down, until golden brown on both sides yet still very raw.
- Remove from pan and set aside.
- Add onion, sugar and orange pieces (not zest) and saute until golden brown, 8 to 10 minutes.
- Add olives, orange juice and dry white wine and bring to a boil.
- Place guinea breasts in pan, skin-side up, return to a boil and place in oven uncovered.
- Cook 15 minutes until just cooked through.
- Remove from oven and remove breasts from sauce and set aside.
- Add butter to pan and simmer until melted, 2 to 3 minutes.
- Meanwhile, remove breasts from bone and place in center of plate on top of a simple frisee salad with balsamic vingegar dressing.
- Add tarragon leaves to sauce, divide among 4 plates and serve.
