You could also make this with pheasant and substitute the cavolo nero with either cabbage or curly kale.
- 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
- 1Preheat 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.
- 2Add 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.
- 3Just 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