Red Wine-Braised Guinea Fowl
Red Wine-Braised Guinea Fowl
Ingredients
- 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
Instructions
- 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.
Red Wine-Braised Guinea Fowl