Entree: French Southern Territories – Central Culinary Region – Pintade aux Choux (Braised guinea fowl cooked with cabbage, bacon, white wine, and aromatic herbs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 15 min

Additional 10 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole guinea fowl, approx. 3 lb (1.4 kg)
- 6 oz (170 g) smoked bacon or lardons, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz (225 g))
- 2 medium carrots, peeled and sliced (about 6 oz (170 g))
- 1 small head green cabbage, cored and roughly chopped (about 2 lb (900 g))
- 3 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Show original ingredient measurements

- 1 whole guinea fowl, approx. 3 lb (1.4 kg)
- 6 oz (170 g) smoked bacon or lardons, diced
- 3 tbsp (45 ml) unsalted butter
- 2 tbsp (30 ml) vegetable oil
- 1 large yellow onion, thinly sliced (about 8 oz / 225 g)
- 2 medium carrots, peeled and sliced (about 6 oz / 170 g)
- 1 small head green cabbage, cored and roughly chopped (about 2 lb / 900 g)
- 3 garlic cloves, minced
- 1 cup (240 ml) dry white wine
- 2 cups (480 ml) chicken stock
- 2 sprigs fresh thyme
- 1 bay leaf
- 1 tsp (5 g) fine sea salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 tbsp (15 ml) red wine vinegar or lemon juice
- 2 tbsp (30 ml) chopped fresh parsley for garnish

Instructions

1. Preheat the oven to 350°F (175°C). Pat the guinea fowl dry and season the cavity and skin with salt and pepper.
2. In a large Dutch oven over medium-high heat, add the vegetable oil. Brown the guinea fowl on all sides until golden, about 6–8 minutes total; transfer to a plate.
3. Add the diced bacon to the pot and cook until fat renders and pieces are crisp, about 5 minutes. Remove most of the bacon (reserve a few pieces for garnish) and set aside.
4. Add the butter to the rendered fat, then sauté the sliced onion and carrots until softened and beginning to color, about 6–8 minutes. Add the garlic and cook 1 minute.
5. Stir in the chopped cabbage and cook, stirring occasionally, until it starts to wilt, about 8 minutes. Season with salt and pepper.
6. Deglaze with the white wine, scraping up browned bits, and simmer 2–3 minutes to reduce slightly. Return the bacon and the guinea fowl to the pot, nestling the bird into the cabbage.
7. Add the chicken stock, thyme sprigs, and bay leaf. Bring to a simmer, then cover and transfer the pot to the oven. Braise until the guinea fowl is tender and reaches an internal temperature of 165°F (74°C), about 1 to 1¼ hours.
8. Remove the pot from the oven, transfer the bird to a cutting board to rest 10 minutes. Discard thyme stems and bay leaf. Stir in the red wine vinegar and adjust seasoning.
9. Carve the guinea fowl into portions. Serve over generous spoonfuls of the cabbage and sauce, garnish with reserved bacon pieces and chopped parsley.