Pintada con Albaricoques
Guinea Fowl with Apricots

1 large onion
2 carrots
2 small oven-ready guinea fowl (about 1-1/4 lb each)(you can use chicken, hen or rabbit instead of the Guinea Fowl)
salt and fresh-ground black pepper
3 Tbsp. olive oil
2 garlic cloves
3 Tbsp. Spanish brandy
2-inch piece cinnamon stick
2 bay leaves
1 sprig fresh (or 1 tsp dried) thyme
1 small bunch flat-leaf parsley (about 1 oz.)
1 3/4 cups chicken broth
1 1/4 cups fresh (or 1-3/4 cups dried) apricots
4 Tbsp. pine nuts
1 to 2 tsp. red wine vinegar

Peel and mince the onion. Peel and slice the carrots. Season the guinea fowl inside and out with salt and pepper, and truss them with kitchen twine.

Preheat the oven to 350 degrees F.

Heat the oil in a flameproof casserole over medium heat and fry the guinea fowl until lightly browned.

Add the onion and the carrots and saute for about 5 minutes.

Peel the garlic, crush the flesh, and add it to the pan. Pour over the brandy, and add the cinnamon stick, bay leaves, thyme, and parsley. Pour on the broth, cover the casserole, and roast in the center of the oven for about 30 minutes.

If using fresh apricots, plunge them briefly in boiling water, rinse with ice-cold water, then peel and stone.

After the guinea fowl have been in the oven for about 30 minutes, add the apricots (fresh or dried). Return to the oven and cook for a further 25 minutes.

Meanwhile, in a dry skillet, toast the pine nuts until golden-brown-brown.

Remove the guinea fowl from the casserole and keep warm. Discard the bay leaves, cinnamon, fresh thyme (if using), and parsley.

Puree the sauce in a food processor, return to the casserole and reduce to thicken. Season with salt, pepper, and the vinegar.

Untruss the guinea fowl. carve and arrange on a serving dish, and sprinkle with the pine nuts. Serve, accompanied by rice and the sauce.

Servings: 4