You could also make this with pheasant and substitute the cavolo
nero with either cabbage or curly kale.
Guinea fowl2 tbsp butter1 tbsp extra-virgin olive oil1 guinea fowl, cut into 6 pieces 1 onion, thinly sliced1 tbsp thyme leaves4 (600 gm) granny Smith apples, peeled and halved60 ml (¼ cup) Calvados250 ml (1 cup) chicken stock100 gm crème fraîche600 gm cavolo nero
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.
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.
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.