Viennese-style young guinea fowl stuffed with black olives and thyme blossoms

Huile d'olive de Nyons PDO Olives noires de Nyons PDO
Subtle flavour
Viennoise de pintadeau piquée aux olives noires et fleurs de thym
A PDO
Preparation
30 min
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Regional cuisine Main course

Ingredients

A PDO
For 4 personnes
  • 1 young guinea fowl from the Drôme
  • 20 pitted black Nyons olives PDO
  • 6 fresh eggs
  • 250 g of golden breadcrumbs
  • Salt, pepper
  • Thyme flowers
  • Fleur de sel
  • Olive oil with a subtle flavour

Tip

For this young guinea fowl with olives, choose black olives from Nyons PDO, from Nice PDO, from the Vallée des Baux de Provence PDO, of the Lucques variety, Tanche, Cailletier, …

Instructions

  • Cut the young guinea fowl into 4 pieces (2 thighs and 2 breasts), then remove the skin.
  • Season with salt, pepper and thyme flowers. Place 5 pitted olives in each piece. Fold each piece of meat over itself so that the olives are enclosed in the centre of each piece.
  • In a bowl, whisk the mixture of 5 egg yolks and one whole egg thoroughly. Place the golden breadcrumbs in a second bowl.
  • Gently dip the four pieces of the young guinea fowl first in the eggs and then in the breadcrumbs.
  • Preheat your oven to 210°C.
  • Heat two tablespoons of mild-flavoured olive oil in a frying pan, then fry the four pieces over a low heat until browned on both sides. As soon as they are cooked, place them on kitchen paper.
  • Finish cooking the meat in the oven for 8 to 10 minutes at 210°C.
Dressage:
  • Slice each piece into several slices, sprinkle with fleur de sel and serve with a green salad dressed with a mild olive oil and garnished with tapenade croutons.

Tip

For this young guinea fowl with olives, choose black olives from Nyons PDO, from Nice PDO, from the Vallée des Baux de Provence PDO, of the Lucques variety, Tanche, Cailletier, …
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

We recommend PDO olives noires de Nyons for their aromas of red berries, woodland, chocolate and even vanilla. You could also opt for olives noires de la Vallée des Baux-de-Provence PDO or olives de Nice PDO.

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