Name: Pot-roast guinea fowl with cabbage & bacon
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: Serves 2 with leftovers
Cuisine: French
Ingredients: large knob unsalted butter; 1 guinea fowl about 1.2kg/2lb 12oz; 100g smoked lardon or chopped bacon; 1 celery stalk, thickly sliced; 1 carrot thickly sliced; 1 onion thinly sliced; 1 small Savoy cabbage shredded into 3cm thick ribbons; 10 juniper berries; 1 glass dry white wine; 300ml hot chicken stock

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Pot-roast guinea fowl with cabbage & bacon

Pot-roast guinea fowl with cabbage & bacon

Silvana Franco

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Serves 2 with leftovers

Easy

Prep: 10 mins

Cook: 1 hr and 30 mins

A star rating of 3.8 out of 5.4 ratingsRate

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This classic French dish makes a lovely meal for two, with enough for lunch the next day

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Ingredients

Nutrition

Units:

MetricUS

large knob unsalted butter
1 guinea fowl

about 1.2kg/2lb 12oz
100g smoked lardon

or chopped bacon
1 celery

stalk, thickly sliced
1 carrot

thickly sliced
1 onion

thinly sliced
1 small Savoy cabbage

shredded into 3cm thick ribbons
10 juniper berries
1 glass dry white wine
300ml hot chicken stock

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Nutrition: per serving

kcal1011
fat48g
saturates20g
carbs24g
sugars22g
fibre12g
protein111g
salt2.61g

Method

step 1

Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
step 2

Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
step 3

Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

Recipe from Good Food magazine, March 2011

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A star rating of 3.8 out of 5.4 ratings

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