Guinea Fowl with Pea and Lettuce Fricassée

Lean, succulent white meat and quick-braised vegetables.

Recipe Author:
Gordon Ramsay
Healthy Appetite
Photography by Lisa Barber
Reproduced courtesy of Quadrille publishing

Publisher's Copyrighted Material
Category:  Midweek Express  - 


For 4 Serving(s)


  • 4 boneless guinea fowl breasts, about 130 g each
  • salt and black pepper
  • 1 1/2 tbsp olive oil
  • few thyme sprigs, plus extra to garnish
  • small knob of butter
  • 500 g podded peas, thawed if frozen
  • splash of cold water or chicken stock
  • 4 Iceberg lettuce leaves, shredded

Guinea Fowl with Pea and Lettuce Fricassée Directions

  1. 1. Trim the guinea fowl breasts to neaten and season with a little salt and pepper. Heat a wide frying pan and add a little olive oil. Add the guinea fowl breasts, skin side down, with the thyme sprigs and fry for about 4 - 5 minutes until the skin is golden brown and crisp.
  2. 2. Turn the breasts and cook on the other side for about 2 minutes. They should feel very slightly springy when pressed and should be succulent and slightly pink inside. Transfer to a warm plate and set aside to rest in a warm place while you make the fricassée.
  3. 3. Melt the butter in a pan and tip in the peas with some seasoning. Add the thyme sprigs and a splash of water or stock and braise the peas for 3 - 4 minutes until tender and the pan is almost dry. Toss in the shredded lettuce and cook for another minute until the leaves have just wilted. Taste and adjust the seasoning.
  4. Divide the fricassée among the warming plates and rest the guinea fowl breast on top. Serve at once, garnished with thyme. Accompany with new potatoes if you like.