GUINEA FOWL CASSEROLE

PREPARATION 120MIN

SERVES 4 SERVINGS

NIVEL EASY

INGREDIENTS

• 1⁄2 VG GUINEA FOWL

• 3 tablespoons olive oil

• 1 small onion

• 2 cloves of garlic

• 2 peeled tomatoes

• 1/2 stalk of celery

• 1 small carrot

• 100g bacon

• 100ml dry red wine

• 1/2 liter chicken broth (for basting)

• 150g fresh mushrooms

• Rosemary, bay leaf, and sage (preferably fresh)

• Freshly ground white pepper

• Salt to taste

PREPARATION METHOD

Cut the guinea fowl into pieces and season with salt, pepper, a sprig of rosemary, bay leaf, a sprig of sage, chopped garlic, and onion. Let marinate in this seasoning for 1 hour. In a casserole or cast-iron pot, heat the olive oil and brown the pieces of guinea fowl, reserving the marinade seasonings. Set the browned meat pieces aside on a platter. In the same pot, fry the diced bacon and add the marinade seasonings. When the onion starts to brown, return the guinea fowl to the pot, add the chopped carrot and celery, and continue to fry. Add the peeled and roughly chopped tomato and the wine. Cover the pot and let it simmer. 

Gradually add the chicken broth during cooking, making sure all meat pieces are covered by the sauce. Separately, cut the mushrooms and fry them lightly in hot olive oil until they wilt. Roughly chop the remaining peeled tomato, add another sprig of rosemary and sage, and set aside with the mushrooms. Adjust the salt in the sauce and when the meat is tender, add the mushrooms with the tomatoes and reserved seasonings. Cook for another 3 minutes to keep the tomato pieces whole.

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