📝 About This Recipe
Experience the sophisticated, slightly gamey flavors of guinea fowl, a lean and elegant poultry prized in French country cooking. This dish pairs the bird's succulent meat with the earthy sweetness of slow-braised Savoy cabbage and the salty depth of thick-cut smoked bacon. It is a soul-warming, one-pot masterpiece that captures the essence of a rustic autumn feast in the Loire Valley.
🥗 Ingredients
The Bird
- 1 whole Guinea Fowl (approx. 3 lbs, jointed into 6-8 pieces)
- 1 teaspoon Sea Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Unsalted Butter (for searing)
- 1 tablespoon Olive Oil (to prevent butter from burning)
The Cabbage Base
- 6 ounces Smoked Bacon or Pancetta (thick-cut and diced into lardons)
- 1 head Savoy Cabbage (cored and shredded into 1-inch strips)
- 1 large Yellow Onion (thinly sliced)
- 2 medium Carrots (peeled and sliced into rounds)
- 3 cloves Garlic (minced)
Braising Liquid and Aromatics
- 1/2 cup Dry White Wine (such as Sauvignon Blanc or Riesling)
- 1.5 cups Chicken Stock (high quality or homemade)
- 4 sprigs Fresh Thyme
- 1 piece Bay Leaf (dried)
- 4 Juniper Berries (lightly crushed to release oils)
- 2 tablespoons Creme Fraiche (optional, for a silky finish)
👨🍳 Instructions
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1
Pat the guinea fowl pieces dry with paper towels; moisture is the enemy of a good sear. Season generously with sea salt and cracked black pepper.
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2
In a large, heavy-bottomed Dutch oven or flameproof casserole, heat the butter and olive oil over medium-high heat until the butter foam subsides.
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3
Brown the guinea fowl pieces in batches, skin-side down first, for about 5-6 minutes until the skin is golden and crisp. Turn and brown the other side for 3 minutes. Remove the meat to a plate and set aside.
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4
In the same pot, add the diced bacon lardons. Fry over medium heat for 4-5 minutes until the fat has rendered and the bacon is crispy.
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5
Add the sliced onions and carrots to the bacon fat. Cook for 6-8 minutes, stirring occasionally, until the onions are softened and translucent.
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6
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let it burn.
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7
Add the shredded Savoy cabbage to the pot in handfuls. It will look like a lot, but it will wilt down quickly. Stir to coat the cabbage in the bacon fat and cook for 5 minutes.
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8
Pour in the white wine, using a wooden spoon to scrape up all the flavorful brown bits (fond) from the bottom of the pot. Let the wine reduce by half.
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9
Pour in the chicken stock and add the thyme sprigs, bay leaf, and crushed juniper berries.
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10
Nestle the browned guinea fowl pieces back into the bed of cabbage. Any juices that collected on the plate should be poured back in as well.
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11
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Reduce heat to low and braise for 45-50 minutes, or until the meat is tender and cooked through.
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12
Remove the guinea fowl pieces and keep warm. Increase the heat to medium-high for 5 minutes to reduce the liquid slightly if it looks too thin.
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13
Discard the thyme stalks and bay leaf. If using, stir in the creme fraiche for a luxurious, creamy texture.
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14
Taste the cabbage and adjust seasoning with salt and pepper. Serve the guinea fowl atop a generous bed of the braised cabbage and bacon.
💡 Chef's Tips
Guinea fowl is leaner than chicken; do not overcook the breast pieces or they may become dry. If you cannot find guinea fowl, a high-quality pheasant or a small free-range chicken makes an excellent substitute. Crushing the juniper berries is essential to release their piney, citrusy aroma which cuts through the richness of the bacon. Always use Savoy cabbage if possible; its crinkled leaves hold the sauce much better than standard green cabbage. For an even deeper flavor, prepare the dish a day in advance and gently reheat; the flavors develop beautifully overnight.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine like an Alsatian Riesling or a lightly chilled Pinot Noir. Serve alongside buttery mashed potatoes or boiled fingerling potatoes to soak up the braising juices. A side of crusty sourdough bread is perfect for wiping the plate clean. Finish the meal with a simple green salad dressed in a sharp vinaigrette to balance the richness. For a festive touch, garnish with a few toasted walnuts or chestnuts for extra crunch.