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Name: Guinea Fowl with Olives, Orange And Tarragon
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Cuisine: American
Ingredients: And thinly sliced and zested; 4 tb Fresh tarragon leaves; Strips; 1 Orange; seeded, quartered,; 2 tb Cold unsalted butter; 1 md Red onion; cut 1/3" julienne; Balsamic vinegar dressing; 4 tb Flour; seasoned with; 4 tb Virgin olive oil; Salt and pepper; 8 oz Dry white wine; 4 Guinea fowl breasts; bone; Frisee; 1 c Picholine olives; Salt and pepper; 1 c Orange juice; 2 tb Sugar

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INGREDIENTS

And thinly sliced and zested
4 tb Fresh tarragon leaves
Strips
1 Orange; seeded, quartered,
2 tb Cold unsalted butter
1 md Red onion; cut 1/3" julienne
Balsamic vinegar dressing
4 tb Flour; seasoned with
4 tb Virgin olive oil
Salt and pepper
8 oz Dry white wine
4 Guinea fowl breasts; bone
Frisee
1 c Picholine olives
Salt and pepper
1 c Orange juice
2 tb Sugar

Servings

INSTRUCTIONS

Preheat oven to 450 degrees. In a 12- to 14-inch saute pan heat 4 tablespoons 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 -- about 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. This recipe yields 4 servings. Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-5620 broadcast 01-30-1996) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 07-08-1998 Recipe by: Mario Batali

NOTES

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Guinea Fowl with Olives, Orange And Tarragon

And thinly sliced and zested
4 tb Fresh tarragon leaves
 Strips
1 Orange; seeded, quartered,
2 tb Cold unsalted butter
1 md Red onion; cut 1/3" julienne
 Balsamic vinegar dressing
4 tb Flour; seasoned with
4 tb Virgin olive oil
 Salt and pepper
8 oz Dry white wine
4 Guinea fowl breasts; bone
 Frisee
1 c Picholine olives
 Salt and pepper
1 c Orange juice
2 tb Sugar

Preheat oven to 450 degrees. In a 12- to 14-inch saute pan heat 4  tablespoons 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 -- about 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. This recipe yields 4 servings.    Recipe Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK -  (Show # MB-5620 broadcast 01-30-1996) Downloaded from their Web-Site -  http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    07-08-1998    Recipe by: Mario Batali

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Nutrition

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Serving Size: 1 Serving (264g)
Recipe Makes: 4 servings

Calories: 408
Calories from Fat: 217 (53%)

Amt Per Serving		% DV

	Total Fat 24.1g	32 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 14.1g
	Polyunsanturated Fat 2.5g
Cholesterol 15.3mg		5 %
Sodium 396.1mg		14 %
Potassium 769.2mg		20 %
Total Carbohydrate 37.7g		11 %
	Dietary Fiber 4g	16 %
	Sugars, other 33.8g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 408

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