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Guinea fowl with apples, Calvados and cavolo nero

A one pot Italian inspired recipe from Australian Gourmet Traveller for guinea fowl with apples, calvados and cavolo nero.

By Andy Harris
  • Serves 4
Guinea fowl with apples, Calvados and cavolo nero
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.

Ingredients

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 granny Smith apples, peeled and halved (600 gm)
  • 60 ml Calvados (¼ cup)
  • 250 ml chicken stock (1 cup)
  • 100 gm crème fraîche
  • 600 gm cavolo nero

Method

Main
  • 1
    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.
  • 2
    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.
  • 3
    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.

Notes

Drink Suggestion: Barrel-aged chardonnay. Drink suggestion by Max Allen

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  • Author: Andy Harris