This tasty bird that we like to find on our plates comes from Africa. The cacabe or criaille guinea fowl, and our ears are not fans of its singing trick. She prefers to run than to fly and we prefer to cook her.
There's no shortage of recipes, but it's accompanied by cabbage that this guinea fowl has been a highlight on our table.
It was a very gourmet moment, because this dish was tasty.
I decided to cook it in the oven and in a casserole after having colored it in a sauté pan.
For the cabbage no problem, I imposed a boiling water bath with baking soda before cutting it into strips.
But I won't distract you any longer, now let's get to the recipe.
You need:
1 guinea fowl, cut into 8 pieces
1 small white cabbage
100g smoked pork belly
2 shallots
2 cloves of garlic
50 cl chicken broth
10 cl of dry white wine
1 sprig of thyme
1 sprig of rosemary
1 bay leaf
1 tablespoon duck fat
First, bring a large volume of water to a boil in a saucepan. Remove the first leaves from the cabbage, remove the stalk, then cut the cabbage into four and wash it under a stream of fresh water. Add a spoonful of baking soda to the water, then blanch the cabbage in it for 5 minutes, drain it and once cooled, cut it into strips.
In a sauté pan and with the duck fat, brown the pieces of guinea fowl, then set them aside. In the same skillet, brown the pork belly cut into strips, then set aside, skimming off the fat.
Preheat the oven to 200°C.
In a casserole, place the pieces of pork belly, the minced shallots and the crushed garlic, then the cabbage and the pieces of guinea fowl, without forgetting the aromatic herbs. Pour in the white wine and the chicken broth, cover and cook in the oven for around 1 hour.
Remove the aromatic herbs before serving this dish hot and in the casserole.
