Pintade au Chou (Guinea Fowl with Green Cabbage)
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This guinea fowl with green cabbage recipe is a family reunion classic dish for winter.
Hands-on: 35 minutesTotal: 1 hour 20 minutes
- 2 tsp. salt, divided
- 2 tsp. ground black pepper, divided
- 1 guinea fowl (3 lbs.)
- 1 head green cabbage
- ½ lb. bacon, cut in ½"-wide slices
- 2 Tbsp. butter
- 1 cup chicken stock
- Sprinkle salt and pepper inside the guinea fowl and on its skin. Reserve.
- Fill a large saucepan with water and bring it to a boil. Cut the cabbage in 4 parts, and put them in the boiling water for 10 minutes. Prepare a large bowl full of ice water, and put the cabbage in it as soon as it has been boiled. Then pour into a colander to dry.
- Put a large French oven (or any cast-iron pot that will fit the guinea fowl) over medium-high heat. Melt the butter in it slowly, then add the bacon slices. Stir well for 5 minutes, then add the guinea fowl and brown it on each side, for around 10 minutes total. Add the cooked cabbage and stir with a wooden spoon so that all sides can also get slightly brown. Pour in the chicken stock, and reduce the heat to its lowest. Cover the pot and simmer for 45 minutes.
- Using a slotted spoon, take out the cabbage and put it in a serving dish. Top with the guinea fowl and carve. Strain the juices and broth that are left into a gravy boat.