POT-ROAST GUINEA FOWL WITH CABBAGE & BACON

Pot-roast guinea fowl with cabbage & bacon image

This classic French dish makes a lovely meal for two, with enough for lunch the next day

Provided by Silvana Franco

Time 1h40m

Yield Serves 2 with leftovers

Number Of Ingredients 10

Ingredients

large knob unsalted butter
1 guinea fowl , about 1.2kg/2lb 12oz
100g smoked lardon or chopped bacon
1 celery stalk, thickly sliced
1 carrot , thickly sliced
1 onion , thinly sliced
1 small Savoy cabbage , shredded into 3cm thick ribbons
10 juniper berries
1 glass dry white wine
300ml hot chicken stock

Steps:

Heat the oven to 190C/170C fan/gas 5. Heat the butter in a large flameproof casserole and brown the guinea fowl all over. Remove and set aside.
Add the lardons to the pan, cook for 2-3 mins until beginning to turn golden. Add the celery, carrot and onion and cook for 5 mins. Then stir in the cabbage and cook for 5 mins more.
Add the juniper berries, wine and stock, then sit the guinea fowl on top. Bring to a simmer then cover tightly and roast in the oven for 1 hr 15 mins, until the bird is cooked through.

Nutrition Facts : Calories 1011 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 22 grams sugar, Fiber 12 grams fiber, Protein 111 grams protein, Sodium 2.61 milligram of sodium