4 guinea fowl supremes, seasoned with salt and pepper
1 1/2 tbsp olive oil, plus a little for oiling the roasting pan
1/2 cup white wine
1 cup chicken stock
4 branches of fresh rosemary
1 lb pleurotes mushrooms(cut into strips) or girolles(halved)
1 jar roasted and peeled chestnuts
2 tbsp butter
Salt and pepper
Brown the supremes in a skillet with the 1 1/2 tbsp of olive oil. Oil a roasting pan with a little olive oil and roast the supremes, skin side up in a 400 F oven for 15-20 minutes.
Pour the white wine into the same skillet and reduce by half. Add the stock and rosemary, boiling until reduced by a third, remove the rosemary, set aside and keep warm.
Brown the mushrooms and chestnuts in the butter, then add salt, pepper and a sprinkle of cinnamon.
Serve the guinea fowl with the mushrooms, chestnuts and sauce.