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Guinea Fowl with Cabbage
Pintade au chou

Serves: 4 : 4

Directions
Blanch the cabbage in boiling salted water for 10 minutes. Drain well. Season the Guinea fowl with salt and pepper. In a Dutch oven or large pot, melt the butter and the oil on medium heat; brown the Guinea fowl on all sides, then remove the bird and set aside. Add the bacon, onion, carrot and celery to the pot and sweat the vegetables for 5 minutes. Add the cabbage, salt and pepper; top with the Guinea fowl, add the chicken broth, cover and simmer 40 minutes. Turn the Guinea fowl onto its other side and cook another 40 minutes. When the Guinea fowl is done, remove it from the pot. Set the vegetables on a serving platter; carve the Guinea fowl and serve on top of the cabbage.

Recipe Contributed By
JDV

Recipe Category: Other


Ingredients
1 head white cabbage, cored and cut into quarters
1 branch of celery, cut into chunks
1 carrot, peeled and cut into thick slices
1 onion, chopped
1/2 Lb bacon, cut into lardons
1 Tbsp olive oil Available Online
1 Tbsp butter
Salt and pepper
1 Guinea fowl
1 cup chicken stock Available Online




Items Available For This Recipe


Puget extra virgin olive oil 25.4 fl oz

$16.95    ( Item: #2507)



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