Entree: France – Champagne – Pintade aux Choux (Guinea fowl braised with cabbage and aromatic wine sauce)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 30 min

Total 1 hr 55 min

Ingredients

- 1 whole guinea fowl, about 3 lb (1.4 kg)
- Salt and freshly ground black pepper to taste
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 4 oz (115 g) bacon lardons or pancetta, diced
- 1 large onion, sliced, about 8 oz (225 g)
- 2 carrots, sliced, about 6 oz (170 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1 small head green cabbage, about 2 lb (900 g), cored and cut into wedges or thick slices
- 1 tbsp (8 g) all-purpose flour
- 1 cup (240 ml) dry white wine or Champagne
- 2 cups (480 ml) chicken stock
- 2 sprigs fresh thyme
- 2 bay leaves
- 1 tbsp (15 ml) apple cider vinegar or red wine vinegar (optional, to brighten)
- Fresh parsley, chopped for garnish

Instructions

1. Preheat oven to 325°F (160°C). Pat the guinea fowl dry, season generously with salt and pepper inside and out.
2. In a large Dutch oven or heavy ovenproof pan, heat olive oil and 1 tbsp (15 g) butter over medium-high heat. Brown the guinea fowl on all sides until golden, about 8–10 minutes total; transfer to a plate.
3. Add bacon lardons to the pan and cook until fat renders, about 4 minutes. Add sliced onion and carrots and cook until softened, about 6 minutes. Stir in garlic and cook 1 minute.
4. Push vegetables to the side, add remaining 1 tbsp (15 g) butter and sprinkle flour over vegetables; cook 1 minute while stirring to form a light roux.
5. Deglaze the pan with the white wine, scraping up browned bits. Add chicken stock, thyme, and bay leaves; bring to a gentle simmer.
6. Nestle the guinea fowl back into the pan and arrange cabbage around it. Cover and transfer to the oven. Braise for 1 to 1 1/4 hours, until the bird is tender and juices run clear (internal temp about 165°F / 74°C at thickest part).
7. Transfer the guinea fowl to a cutting board and tent with foil. Place the pan with cabbage and braising liquid on the stovetop over medium-high heat and reduce the sauce until slightly thickened, about 8–10 minutes. Stir in vinegar if using and adjust seasoning.
8. Carve the guinea fowl into portions, serve over braised cabbage, spooning the reduced sauce and bacon bits over the top. Garnish with chopped parsley.