Braised guinea fowl with red cabbage

Name: Braised guinea fowl with red cabbage
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 2 Onions; 100 g Bacon; 1 (approx. 500 g) small head red cabbage; 1 (approx. 1 kg) Guinea fowl; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3 TABLESPOONS Oil; 2 Bay leaves; 200 ml Red wine; 1-2 TEASPOONS Sugar; 7-10 Tbsp fresh bay leaves; 7-10 Tbsp Kitchen yarn

AUTHOR
Janie Gentry

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

2 Onions
100 g Bacon
1 (approx. 500 g) small head red cabbage
1 (approx. 1 kg) Guinea fowl
7-10 Tbsp Salt
7-10 Tbsp Pepper
3 TABLESPOONS Oil
2 Bay leaves
200 ml Red wine
1-2 TEASPOONS Sugar
7-10 Tbsp fresh bay leaves
7-10 Tbsp Kitchen yarn

Directions

1
Onions peel, halve and in strips cut. Cut the bacon into fine cubes. Clean cabbage, remove outer leaves. Halve cabbage, remove stalk. Cut or slice cabbage leaves into fine strips.
2
Wash the chicken, rub dry. Tie the legs together with kitchen string, season with salt and pepper. Heat oil in a roaster. Sauté guinea fowl thoroughly all around, remove from the roaster.
3
Roast the bacon and onions in hot frying fat until golden brown. Add cabbage and bay leaf, steam briefly, deglaze with wine and 200 ml water, season with salt and pepper. Put guinea fowl back into the roasting pan on top of the cabbage and bake in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see
4
manufacturer) braise for about 1 hour. Remove from the oven, put the chicken aside. Season red cabbage with salt, pepper and sugar and arrange in a flat dish. Place the guinea fowl on top. Garnish with fresh bay leaves if desired.