Recipe - Guinea Fowl With Olives Orange And Tarragon

4 tablespoon Virgin olive oil
4 tablespoon Flour; seasoned with
Salt and pepper
4 Guinea fowl breasts; bone
in, skin on, seasoned with
Salt and pepper
1 md Red onion; cut 1/3" julienne
2 tablespoon Sugar
1 Orange; seeded, quartered,
And thinly cut or sliced up and zested
into long
Strips
1 cup Picholine olives
1 cup Orange juice
8 ounce Dry white wine
2 tablespoon Cold unsalted butter
4 tablespoon Fresh tarragon leaves
Frisee
Balsamic vinegar dressing

Preheat oven to 450 degrees. In a 12 to 14inch saute pan heat 4
tablespoons virgin olive oil over moderate heat. Dredge seasoned breasts in
seasoned flour and shake off loose bits. Saute breasts, skinside down,
until golden brown on both sides yet still very raw. Remove from pan and
set aside. Add onion, sugar and orange pieces (not zest) and saute until
golden brown about 8 to 10 minutes. Add olives, orange juice and dry
white wine and bring to a boil. Place guinea breasts in pan, skinside up,
return to a boil and place in oven uncovered. Cook 15 minutes until just
cooked through. Remove from oven and remove breasts from sauce and set
aside. Add butter to pan and simmer until melted, 2 to 3 minutes.
Meanwhile, remove breasts from bone and place in center of plate on top of
a simple frisee salad with balsamic vingegar dressing. Add tarragon leaves
to sauce, divide among 4 plates and serve. This recipe yields 4