Pintade au Chou

Name: Pintade au Chou (Guinea Fowl with Cabbage)
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: For 4
Cuisine: French
Ingredients: Green cabbage 1; Guinea fowl, giblets removed 1; Salt, pepper; Chicken stock 200 ml; Duck fat 3 tablespoons; Carrots 3; Sage leaves 6; White wine 1 glass; Smoked streaky bacon pieces 250 g

Guinea Fowl with Cabbage

Preparation info

For
4

Difficulty
Easy
Ready in
1 hr 5

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Guinea fowl, giblets removed 1
Green cabbage 1
Smoked streaky bacon pieces 250

Europe
France
Main course
Mediterranean
Gluten-free

Method

In a heavy pot, melt the duck fat and brown the seasoned guinea fowl until nice and golden.
Add the bacon pieces and sage along with the peeled, diced carrots.
Cut the cabbage into six pieces and wash well. Add the cabbage to the pot, pour in the white wine and chicken stock, and cover and cook for 45 minutes on a low heat, stirring regularly.