Pot-roast guinea fowl with cabbage & bacon
Serves 2 with leftovers
Easy
Prep:
Cook:
This classic French dish makes a lovely meal for two, with enough for lunch the next day
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- large knob unsalted butter
- 1 guinea fowlabout 1.2kg/2lb 12oz
- 100g smoked lardonor chopped bacon
- 1 celerystalk, thickly sliced
- 1 carrotthickly sliced
- 1 onionthinly sliced
- 1 small Savoy cabbageshredded into 3cm thick ribbons
- 10 juniper berries
- 1 glass dry white wine
- 300ml hot chicken stock
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.
