It was the American food writer Paula Wolfert who alerted me to the tenderising qualities of crème fraîche. She uses it for guinea fowl in her book, ‘The Cooking of South-West France’.
This is rich but, because of the acidity in the cream, fresh at the same time. Plus it is a total doddle to make and looks great, too.
Vermouth is best for this, but if you don’t have it use dry white wine instead.Prep time: 20 minutes |Cooking time: 1 hour 30 minutesSixWe rely on advertising to help fund our award-winning journalism.We urge you to turn off your ad blocker for The Telegraph website so that you can continue to access our quality content in the future.Thank you for your support.Need help?Visit our page..Read more on telegraph.co.uk