Entree: France – Southwest France – Pintade aux Choux (Guinea fowl braised with cabbage in a savory wine and herb sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Total 1 hr 50 min

Ingredients

- 1 whole guinea fowl, approx. 2.5 lb (1.1 kg)
- 1 1/2 tsp (9 g) kosher salt
- 3/4 tsp (4 g) black pepper, freshly ground
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) olive oil
- 4 oz (115 g) smoked bacon or pancetta, chopped into lardons
- 1 large onion, about 8 oz (225 g), thinly sliced
- 4 cloves garlic, minced
- 1 medium green cabbage, about 2 lb (900 g), cored and thinly sliced
- 1 cup (240 ml) dry white wine (such as Bordeaux blanc or local dry white)
- 1 1/2 cups (360 ml) chicken stock
- 2 bay leaves
- 4 sprigs fresh thyme (or 1 tsp / 1 g dried thyme)
- 2 tbsp (30 ml) crème fraîche or heavy cream (optional, for finishing)
- 2 tbsp (8 g) chopped fresh parsley for garnish

Instructions

1. Pat the guinea fowl dry, season inside and out with salt and pepper. Heat butter and olive oil in a large Dutch oven over medium-high heat.
2. Brown the guinea fowl on all sides, about 6–8 minutes total, then transfer to a plate.
3. Add the chopped bacon to the pot and cook until fat renders and pieces begin to brown, about 4 minutes. Add the sliced onion and cook until soft, about 5 minutes.
4. Stir in the minced garlic and sliced cabbage; cook, stirring occasionally, until the cabbage begins to wilt and take on color, about 8 minutes.
5. Deglaze with the white wine, scraping up browned bits; simmer 2–3 minutes to reduce slightly.
6. Return the guinea fowl to the pot nestling it on top of the cabbage. Add chicken stock, bay leaves, and thyme. Bring to a gentle simmer.
7. Cover tightly and braise in the oven at 325°F (160°C) or on the stovetop over low heat for 60–75 minutes, until the bird is tender and an instant-read thermometer in the thickest part reads 165°F (74°C).
8. Remove the bird to a cutting board and tent with foil. Skim excess fat from the braising liquid, then finish the sauce by stirring in crème fraîche if using; adjust seasoning.
9. Carve the guinea fowl and serve over the braised cabbage, spooning sauce over each portion and garnishing with chopped parsley.