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Guinea fowl with apples, Calvados and cavolo nero

You could also make this with pheasant and substitute the cavolo nero with either cabbage or curly kale.

You'll need

  Guinea fowl 2 tbsp butter 1 tbsp extra-virgin olive oil 1 guinea fowl, cut into 6 pieces 1 onion, thinly sliced 1 tbsp thyme leaves 4 (600 gm) granny Smith apples, peeled and halved 60 ml (¼ cup) Calvados 250 ml (1 cup) chicken stock 100 gm crème fraîche 600 gm cavolo nero


  • 01
  • Preheat oven to 210C. Heat 1 tbsp butter and olive oil in a large cast-iron casserole over medium heat. Add guinea fowl pieces, onion and thyme and sauté for 3-5 minutes or until guinea fowl browns and onion is soft. Transfer to a large bowl.
  • 02
  • Add apples to casserole and sauté over medium heat for 2 minutes. Add Calvados and cook for another 2 minutes. Add guinea fowl mixture, stock, stir carefully, cover and bake for 40-45 minutes. Five minutes before serving, stir in crème fraîche.
  • 03
  • Just before serving, heat remaining butter in a large frying pan over medium heat and sauté cavolo nero for 5-7 minutes until wilted. Serve guinea fowl pieces, apples and sauce with cavolo nero.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Barrel-aged chardonnay.

Featured in

Jun 2007

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