Red Wine-Braised Guinea Fowl
Red Wine-Braised Guinea Fowl
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  • 1 large Guinea fowl
  • Flour
  • 3 tablespoons (45 ml) olive oil
  • 2 slices bacon, chopped
  • 4 shallots, chopped
  • 3 cloves garlic, finely chopped
  • 1 kg mushrooms, sliced
  • 1 1/2 cups (375 ml) red wine
  • 2 cups (500 ml) chicken broth
  • 2 bay leaves
  • 1 teaspoon (5 ml) dried thyme
  • 12 baby potatoes
  • Salt and pepper
  • Preparation
  • Preheat the oven to 180 °C (350 °F).
  • Remove the legs of the fowl. Cut the thighs from the drumsticks. Remove the breasts and cut them in half to get 8 pieces in total.
  • Generously flour the pieces of guinea fowl.
  • In a saucepan, brown the guinea fowl pieces in the oil with the bacon. Remove the meat from the pan. Set aside.
  • In the drippings, cook the shallots and garlic. Add a little oil, if necessary. Add the mushrooms and cook for a few minutes.
  • Return the meat and bacon to the pan. Deglaze with the red wine.
  • Add the broth, bay leaf, and thyme. Bring to a boil.
  • Cover and bake for about 50 minutes or until the guinea fowl is cooked. Approximately 20 minutes before the end of cooking, add the potatoes. Adjust the seasoning.
  • Description
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