(Click on the images to enlarge). This dish was made for 2 persons.
Let's do guinea-fowl, maybe a little more suited than chicken for festivities? Not the easiest bird to cook on the whole since legs and breastmeat have a very different cooking time. This is a safer approach; the legs and breastmeat are separated, the rest (wings, back..) is used in the sauce.
Sauce base; cut the entire legs off, same with the breastmeat, breastbone stays on, that's where the flavor is!!!. I simply cut through the breastbone with a good knife. Set legs and breastmeat aside for now.
All the rest is cut in smaller parts and fried until nicely browned. Add aromats of your choice; onion, carrot...herbs and spices. Cover with chickenstock and let simmer as long as you can. Just watch it so it doesn't cook dry!
Don't throw the cooked meat away when done! Take the eatable parts off, they will be so delicious to eat as a snack, cold or warm.
Chanterelles; brush them first to clean, tear them in smaller pieces if necessary. Fry in hot butter, s&p. Add very finely chopped shallot and a little chopped garlic. When almost done, deglaze with a little Madeira wine. Set aside.
Guinea-fowl; put some oil in a medium hot pan, add a little butter. Start with frying the legs only on medium hot fire. Leave the legs in the pan without moving them about. After 3-4 minutes, turn and leave them alone again. Check the browning, turn again; the whole thing can take up to 10 minutes, so don't hurry.
Now is the time to put the breast in their too, skin side down first (leave the legs in the pan). Same scenario of browning. When nicely browned, cover the pan loosely with a large sheet of aluminiumfoil, reduce the fire to low and let fry for around another 8-10 minutes.
Remove the meat from the pan and wrap in the aluminiumfoil for at least the time to make the sauce. I always have my oven on 80°C/150°F to warm my plates and keep prepared ingredients warm. The guinea-fowl in aluminium goes in the low temp oven.
Sauce; deglaze the pan with a dash of Madeira and let evaporate. Add the sieved sauce base. Let reduce a bit. Add tiny bit of cream, stir and let reduce again. Add chanterelles, add a small chunk of cold butter, shake the pan until the butter is dissolved. Taste for seasoning!!
I served a leg and a breast (still bone on!) per person, with homemade potato croquettes and imo completely redundant celeriac puree.