Guinea Fowl with Cabbage | PINTADE AU CHOU
Course: MainServings
2
peopleCooking time
1
hour30
minutesIndulge in the rustic flavors of this traditional French dish, Guinea Fowl with Cabbage, known as Pintade au Chou. This hearty and comforting meal perfectly combines the succulence of guinea fowl with the earthy tones of cabbage, seasoned with a touch of white wine and stock. It’s a perfect main course for a cozy dinner.
Ingredients
- Guinea Fowl with Cabbage
1 guinea fowl
1 curly cabbage
salt and pepper to taste
duck fat (or lard/butter/olive oil) as needed
1 smallish onion
1 carrot
1 stick of celery
lardons of pork belly as needed
2 cloves of garlic
1 glass of white wine
1 glass of stock/bouillon
0.5 tablespoon of flour
Directions
- Guinea Fowl with Cabbage
- Break down the guinea fowl into legs and breasts with the first wing bone attached. Use the carcass and trimmings for stock.
- Brown the legs and breasts in a pan with duck fat, seasoned with salt and pepper.
- Slice the carrot, celery, onion, and pork belly into small pieces. Remove the browned guinea fowl from the pan and add the chopped vegetables and pork into the oil.
- Sweat the vegetables until soft, add roughly chopped garlic, and sweat for a few more minutes. Sprinkle flour and pour in the wine. Stir and reduce by about half.
- Quarter the cabbage, remove the core, and slice into strips. Add to the pan and stir over heat. Return the legs to the pan, add stock, season with salt and pepper, cover with a lid, and cook gently for an hour.
- Add the breasts with 30 minutes left to the cooking time.
