Pintade Royale Farcie aux Morilles, Vin Jaune et Châtaignes, Sauce Crémée au Savagnin

Prepare Morels: Place dried morels in a small bowl and cover with 100ml warm water or chicken stock. Let them rehydrate for 20-30 minutes. Once soft, gently squeeze out excess liquid, reserving the liquid. Coarsely chop the morels.

Prepare Stuffing: In a medium skillet, melt 1 tbsp butter and 1 tbsp olive oil over medium heat. Add the finely diced shallots and sauté until translucent, about 3-4 minutes. Add the minced garlic and chopped rehydrated morels, cooking for another 2 minutes. If using, add the finely chopped chicken liver and cook until lightly browned, about 3 minutes. Remove from heat and let cool slightly.

In a large bowl, combine the sautéed mixture with chopped chestnuts, fresh breadcrumbs, milk, egg yolk, chopped parsley, and chopped thyme. Season generously with salt and pepper. Mix well until everything is evenly combined.

Stuff the Guinea Fowl: Carefully lay the deboned guinea fowl skin-side down on a clean surface. Season the inside with salt and pepper. Spoon the stuffing mixture evenly over the guinea fowl flesh, leaving a border around the edges. Carefully roll up the guinea fowl into a compact log. Secure it tightly with butcher's twine at intervals to maintain its shape during cooking.

Sear and Roast: Preheat oven to 180°C (350°F). In a large, oven-safe Dutch oven or heavy-bottomed pot, melt the remaining 1 tbsp butter over medium-high heat. Sear the stuffed guinea fowl on all sides until golden brown, about 8-10 minutes total. Remove the guinea fowl from the pot and set aside.

Add the chopped carrot, celery, and onion to the pot. Sauté for 5-7 minutes until softened and lightly caramelized. Deglaze the pot with 50ml Vin Jaune, scraping up any browned bits from the bottom.

Return the guinea fowl to the pot, resting it on the bed of vegetables. Pour in the chicken stock. Bring to a gentle simmer on the stovetop, then cover the pot and transfer it to the preheated oven.

Roast for 1 hour and 15 minutes to 1 hour and 30 minutes, or until an internal temperature of 70°C (160°F) is reached in the thickest part of the stuffing. The guinea fowl should be tender and cooked through.

Rest the Guinea Fowl: Once cooked, carefully remove the guinea fowl from the pot and transfer it to a cutting board. Tent loosely with foil and let it rest for at least 10-15 minutes before slicing. This allows the juices to redistribute, ensuring a more tender and flavorful result.

Prepare the Sauce: While the guinea fowl rests, place the Dutch oven (with the vegetables and cooking liquid) back on the stovetop over medium-high heat. Strain the cooking liquid into a clean saucepan, discarding the vegetables. Add the reserved morel soaking liquid (if using chicken stock for rehydration, make sure it's strained to remove any grit).

Bring the liquid to a boil and reduce by about one-third. Add the remaining 150ml Vin Jaune and continue to simmer for 5 minutes. Stir in the heavy cream and bring to a gentle simmer, allowing the sauce to thicken slightly. Season the sauce with salt and pepper to taste.

Serve: Remove the twine from the guinea fowl. Slice the guinea fowl into thick rounds, approximately 2-3 cm (1 inch) thick. Arrange the slices on warm plates and generously spoon the creamy Savagnin sauce over them. Serve immediately, perhaps with a side of potato gratin or seasonal green vegetables.