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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
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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.


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


  • 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.


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

  • Author: Andy Harris