Guinea fowl with Savoy cabbage

Name: Guinea fowl with Savoy cabbage
Yield: Serves 4
Cuisine: British
Ingredients: sea salt and pepper; 1 tbsp chopped parsley; sea salt and pepper; 1–2 tsp cornflour (optional); 150 ml (¼ pint) chicken stock; 200 g (7 oz) wild mushrooms, cleaned, trimmed and halved or quartered; 1 kg (2¼ lb) Savoy cabbage, trimmed, cored and roughly chopped; 2 guinea fowl, each about 1.1 kg (2½ lb); 125 g (4 oz) butter; 4 tbsp red wine; 4 tbsp port; 6 garlic cloves, peeled; few thyme sprigs

Preparation info

Serves
4

Difficulty
Easy

Appears in

British Food

By Mark Hix

Published 2005

About

Ingredients

6 garlic cloves, peeled
few thyme sprigs
2 guinea fowl, each about 1.1<

Europe
United Kingdom
Main course
Gluten-free

Method

Preheat the oven to 220°C (fan oven 200°C), gas mark 7. Divide the garlic cloves and thyme between the cavities of the two birds. Rub the breasts with 25 g