From Cook in Burgundy, France.
Serves 4
4 legs or portions of guinea-fowl
1 onion, peeled and finely sliced
1 medium-sized savoy cabbage, finely shredded
2 cloves crushed garlic
1 teaspoon tarragon
2 tablespoons olive oil
25g butter
500-700ml chicken stock
Salt and Pepper
Oven: 180C/350F/gas 4
Heat olive oil and butter in large oven-proof casserole.
On a medium heat fry guinea-fowl for 2-3 minutes until golden all over, remove from pan and put to one side
Put onion, cabbage and garlic in the same pan, fry until slightly coloured, place lid on pan, lower heat and allow to cook for further 5 minutes.
Stir pan occasionally.
Add guinea-fowl, tarragon salt and pepper and stir thoroughly to mix.
Pour in stock – it should barely cover the mixture.
Bring to boil, replace lid and transfer to oven.
Cook for 1 to 1and quarter hours – until the meat is tender and cabbage mixture well reduced.
Check for seasoning
Serve on warm plates with creamy mashed potatoes.
Wine to accompany: Old vintage Saint Aubin red.
Serves 4
4 legs or portions of guinea-fowl
1 onion, peeled and finely sliced
1 medium-sized savoy cabbage, finely shredded
2 cloves crushed garlic
1 teaspoon tarragon
2 tablespoons olive oil
25g butter
500-700ml chicken stock
Salt and Pepper
Oven: 180C/350F/gas 4
Heat olive oil and butter in large oven-proof casserole.
On a medium heat fry guinea-fowl for 2-3 minutes until golden all over, remove from pan and put to one side
Put onion, cabbage and garlic in the same pan, fry until slightly coloured, place lid on pan, lower heat and allow to cook for further 5 minutes.
Stir pan occasionally.
Add guinea-fowl, tarragon salt and pepper and stir thoroughly to mix.
Pour in stock – it should barely cover the mixture.
Bring to boil, replace lid and transfer to oven.
Cook for 1 to 1and quarter hours – until the meat is tender and cabbage mixture well reduced.
Check for seasoning
Serve on warm plates with creamy mashed potatoes.
Wine to accompany: Old vintage Saint Aubin red.
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