Young guinea fowl suprême, caramelized fennel with coriander, vegetables

Young guinea fowl suprême, caramelized fennel with coriander, vegetables

4 persons
25 minutes
45 minutes
Olive oil or Olives used : Haute-Provence PDO

Tips and tricks

The intense olive oils are made with fresh olives, harvested not completely ripe.
In this family taste, you can choose : Vallée des Baux de Provence PDO, Aix en Provence PDO, Haute Provence PDO, Nîmes PDO, Provence AOC or Salonenque, Aglandau, Picholine, Olivière, … varieties.


  • 2 bulbs of fennel
  • 100 g poultry broth
  • 1 onion
  • 2 ripe tomatoes
  • 200 g aïoli
  • Intense olive oil
  • seeds of coriander
  • salt, pepper
  • 4 young guinea fowl suprême
  • some garlic cloves
  • 2 carrots
  • 2 turnips
  • 1 bunch of radish
  • 1 branch of celeryi
  • 1 courgette
  • Thinly slice fennel and onion.
  • In a stockpot, put some olive oil, add onion, then minced fennel, cover and cook for 15min, then add tomatoes cut in cubes, coriander, salt and pepper.
  • Continue the cooking at low heat, lid half open.
  • Peel, wash vegetables, cut in sticks, stem separately, keep them crunchy.
  • Cook young guinea fowl suprême in a pot with cloves of garlic, olive oil, salt and peper.
  • Unbend aïoli with poultry broth to get a creamy sauce.
  • Slice thinly suprêmes.
  • Serve the plate : in the center of the plate (with the help of a circle), put caramelized fennels. Add sliced suprêmes on the top, add cooked vegetables around and cloves of garlic, coat the ingredients of aïoli sauce.

M. Pelourson

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