📝 About This Recipe
A quintessential masterpiece of French country cooking, Pintade aux Choux marries the lean, slightly gamey flavor of guinea fowl with the sweetness of slow-braised Savoy cabbage. This dish is a celebration of the terroir, where the bird's juices mingle with smoky lardons and aromatic root vegetables to create a deeply comforting winter braise. It is a sophisticated alternative to chicken that brings an elegant, rustic charm to any dinner table.
🥗 Ingredients
The Bird
- 1 piece Whole Guinea Fowl (approx. 1.2-1.4kg, patted dry and tied)
- 30 grams Unsalted Butter (at room temperature)
- 1 tablespoon Olive Oil
- to taste Salt and Black Pepper (freshly cracked)
The Cabbage and Aromatics
- 1 large head Savoy Cabbage (cored and coarsely shredded)
- 150 grams Smoked Slab Bacon (Lardons) (cut into thick matchsticks)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 large Yellow Onion (thinly sliced)
- 3 pieces Garlic Cloves (smashed and peeled)
- 4-5 pieces Juniper Berries (lightly crushed to release oils)
The Braising Liquid
- 150 ml Dry White Wine (such as Riesling or Sauvignon Blanc)
- 300 ml Chicken or Game Stock (high quality or homemade)
- 1 piece Bouquet Garni (thyme, bay leaf, and parsley stalks tied together)
👨🍳 Instructions
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1
Begin by blanching the shredded cabbage in a large pot of boiling salted water for 3-4 minutes. This removes any bitterness and softens the leaves. Drain immediately and plunge into ice water to retain the vibrant green color, then squeeze dry.
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2
Season the guinea fowl generously with salt and pepper, both inside the cavity and over the skin.
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3
In a large heavy-bottomed Dutch oven or cocotte, heat the olive oil and butter over medium-high heat. Once the butter foams, brown the guinea fowl on all sides until the skin is golden and crisp (about 8-10 minutes total). Remove the bird and set aside on a plate.
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4
In the same pot, add the lardons. Fry until they are golden and have rendered their fat.
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5
Add the sliced onions and carrots to the bacon fat. Sauté for 5-7 minutes until the onions are translucent and starting to caramelize.
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6
Stir in the smashed garlic and crushed juniper berries, cooking for just 1 minute until fragrant.
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7
Deglaze the pot with the white wine, scraping up all the brown bits (fond) from the bottom. Let the wine reduce by half.
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8
Add the blanched cabbage back into the pot, tossing it well with the onions, carrots, and bacon to coat it in the flavorful fats.
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9
Pour in the stock and nestle the bouquet garni into the center of the cabbage.
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10
Place the browned guinea fowl on top of the cabbage bed. The bird should be partially submerged but mostly sitting atop the vegetables to ensure the breast doesn't overcook.
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11
Cover the pot with a tight-fitting lid and reduce the heat to low. Simmer gently for 45-55 minutes. Alternatively, place in a preheated oven at 170°C (340°F) for the same duration.
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12
Check the internal temperature of the bird; it should reach 74°C (165°F) at the thickest part of the thigh. Remove the bird and let it rest on a carving board for 10 minutes, loosely covered with foil.
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13
While the bird rests, increase the heat under the cabbage to reduce any excess liquid until it is glossy and thick. Discard the bouquet garni.
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14
Carve the guinea fowl into four portions (two breasts, two legs). Serve each portion atop a generous mound of the braised cabbage and vegetables, drizzling with the remaining pot juices.
💡 Chef's Tips
Always blanch the cabbage first; this is the secret to a refined flavor and prevents the dish from tasting overly 'sulfury'. Guinea fowl is much leaner than chicken, so be careful not to overcook it, or the breast meat will become dry. If you cannot find guinea fowl, a high-quality pheasant or a small free-range chicken can be used as a substitute. For an even deeper flavor, add a few slices of Morteau sausage or Montbéliard sausage to the braise along with the cabbage. Crushing the juniper berries is essential; they provide the characteristic 'gamey' aroma that defines this classic dish.
🍽️ Serving Suggestions
Pair with a medium-bodied red wine from the Loire Valley, such as a Chinon or a Saumur-Champigny. Serve with a side of buttery steamed potatoes or a smooth parsnip purée to soak up the juices. A dollop of Dijon mustard on the side of the plate adds a lovely piquant contrast to the rich cabbage. Finish the meal with a classic French apple tart or a selection of aged Comté cheese.