Guinea fowl in vinegar

Preparation:

Preparation: Place the clean guinea fowl in a saucepan which does not occupy more than 2/3 of its capacity, adding 50 cl of white wine, a glass of water and a glass of white wine vinegar; place the saucepan on the heat, bring it to the exact temperature, close the lid and cook for 30 minutes. Just before serving, add the cream to the cooking liquid and mix well.