Sautéed guinea fowl with rosemary, anchovies, garlic and capers

Name: Sautéed guinea fowl with rosemary, anchovies, garlic and capers
Cuisine: Italian
Ingredients: Sea salt and freshly ground black pepper; 2 tbsp capers, rinsed and drained; 4 anchovy fillets in oil, rinsed, drained and chopped; 400 ml (14 fl oz/1¾ cups) brown chicken stock; Sea salt and freshly ground black pepper; 3 tbsp olive oil; 8 guinea fowl drumsticks; 8 guinea fowl thighs; 2 tbsp balsamic vinegar; 150 ml (5 fl oz/⅔ cup) dry white wine; 1 tbsp coarsely chopped rosemary; 8 garlic cloves

Preparation info

Serves
4

Difficulty
Easy

Appears in

Chicken and Other Birds

By Paul Gayler

Published 2015

About

In this Italian-inspired dish, the guinea fowl has a piquant overtone that is the result of adding capers and anchovy fillets. It is quick to prepare, inexpensive, and always a winner whenever I make it at home. I recommend serving it with sauté potatoes and French (green) beans.

Ingredients

8 guinea fowl thighs
8 guinea fowl drumsticks
3 tbsp olive oil<

Europe
Italy
Main course
Gluten-free

Method

Make 3 incisions in each of the guinea fowl pieces with a sharp knife. Season with salt and pepper.

Heat the oil in a large frying pan (skillet) over a medium heat. When the oil is hot, add the pieces of guinea fowl. Reduce the heat and cook over a low heat, turning occasionally, for 15-20 minutes until golden brown.

Add the garlic and rosemary and cook for 5 minutes more until