French cuisine · Meat & Kebab

Guinea Fowl with Cabbage

Guinea fowl braised in a Dutch oven on a bed of savoy cabbage and carrots that soaks up all the roasting juices.

Ingredients · for 4 servings

• 1 guinea fowl (approx. 1.3 kg)
• 1 small savoy cabbage (approx. 800 g)
• 3 carrots
• 2 onions
• 2 cloves garlic
• 250 ml dry white wine
• 250 ml chicken stock
• 40 g butter
• 2 tbsp olive oil
• 2 sprigs thyme
• 1 bay leaf
• Salt, pepper

Instructions

1. Pat the guinea fowl dry, season inside and out with salt and pepper, and tie the legs together with kitchen string so it cooks evenly.
2. Heat the butter and olive oil in a heavy Dutch oven and brown the guinea fowl all over for 10–12 min., then remove.
3. Quarter the savoy cabbage, remove the core and cut the leaves into wide strips; cut the carrots into thick slices and the onions into wedges.
4. Sauté the onions, carrots and chopped garlic in the roasting fat for 6 min., add the cabbage and let it wilt for 5 min., then deglaze with the white wine.
5. Set the guinea fowl breast-side up on the vegetables, add the stock, thyme and bay leaf, cover and cook at 170°C for 60–70 min. until the juices from the thigh run clear.
6. Remove the lid for the last 10 min. so the skin browns further; carve the guinea fowl and serve with the vegetables and the pan juices from the pot.