Guinea fowl with black olives and thyme flowers

Guinea fowl with black olives and thyme flowers

4 persons
20 minutes
20 minutes
0 minutes
Olive oil or Olives used : Nyons PDO

Tips and tricks

Select black olives from Nyons PDO, Nice PDO, Vallée des Baux de Provence PDF, of Lucques, Tanche or Cailletier variety …


  • 1 “pintadeau de la Drôme” – guinea fowl
  • 20 black olives of Nyons PDO
  • 6 fresh eggs
  • 250 g breadcrumbs
  • Thyme flowers
  • Salt, pepper
  • Olive oil – subtle taste
  • Bone the guinea fowl into 4 pieces (2 legs, 2 breasts) and take off the skin.
  • Season with salt, pepper and thym flowers. Stone the olives. Put 5 of them into each piece of guinea fowl. The olives have to be in the middle of the meat.
  • In a bowl, beat 5 egg yolks and 1 entire egg. Put the breadcrumbs in a second bowl.
  • Soak gently the meat in the eggs and then in breadcrumbs. Preheat the oven to 210°C.
  • In a stove, heat 2 tbsp olive oil and brown at low heat both sides of the meat. Then put it on paper towels. End the cooking in the oven for 8 to 10 min to 210°C.
  • Prepare the plate : cut each piece of meat into slices, salt and serve with a green salad seasoned with a subtle olive oil and croutons of tapenade.

Proposed by Pierre Laurent Bernard, Resto des Arts, in Nyons

Facebook IconYouTube IconNous rejoindre sur PinterestNous rejoindre sur Pinterest