Name: Guinea fowl with apples, Calvados and cavolo nero
Yield: 4
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

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.

Serves 4

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.