Braised Guinea Fowl Recipes

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GUINEA FOWL WITH OLIVES & POTATOES (FARAONA CON LE OLIVE E PATATE)



Guinea Fowl with Olives & Potatoes (Faraona con le Olive e Patate) image

If you have traveled to Italy or other parts of Europe, you may have come across guinea fowl or guinea hen (faraona in Italian). I first encountered it in Italy and found it to be utterly delicious. Although it's not very common in the USA, it's something that I think many people would adore if they tried it. If you like chicken but are looking for something a little different, that's leaner and that has even more flavor, consider trying it. Searching for an Italian guinea fowl recipe? This simple and satisfying recipe could be just what you're looking for....

Provided by Tina Prestia

Categories     Recipes

Yield 4

Number Of Ingredients 10

1 guinea fowl, about 1 1/2 kg (3 lbs), cut into 8 serving pieces
3 tablespoons extra virgin olive oil
500 g (1 lb 1 oz) potatoes, such as Yukon Gold, cut into wedges, lengthwise
2 sprigs fresh rosemary
2 cloves garlic, peeled and lightly crushed
1/2 cup black olives, such as Gaeta, Taggiasca or Niçoise, pitted
3/4 cup dry white wine
1/2 cup chicken stock
1 tablespoon fresh parsley, chopped for garnish, optional
salt and pepper, to taste

Steps:

  • Heat a large saute pan over medium-high heat and add the extra virgin olive oil.
  • Season the meat with salt and pepper and brown well on both sides. Once browned, remove to a plate or platter.
  • Next, lower the heat to medium and add the garlic, rosemary sprigs and potatoes, taking care not to burn the garlic. Saute briefly, for a few minutes, until the potatoes begin to lightly brown.
  • Add the guinea fowl back to the pan with the potatoes and pour in the white wine. Bring to a simmer and scrape up any brown bits stuck to the bottom of the pan. Cook the wine until you no longer smell any alcohol. It should smell almost a little sweet. The wine should reduce by about half at that point, approximately 3-4 minutes.
  • Next, add the stock and bring to a simmer. Reduce the heat to low, cover and cook for 10 minutes. Add the olives, making sure that they are submerged so that they release their flavor. Recover and cook, covered until the meat is tender and the potatoes are cooked through another 15-20 minutes. Stir gently every now and then.
  • Check the sauce for seasoning and remove the rosemary sprigs and garlic cloves. Garnish with chopped parsley if desired.

Nutrition Facts : Calories 200, Fat 20 grams

BRAISED GUINEA FOWL



BRAISED GUINEA FOWL image

Categories     Game     Braise     Dinner

Yield 2-3 servings

Number Of Ingredients 12

1 guinea fowl, cleaned and cut in half
4 tbsp. olive oil
2 onions, coarsely chopped
3 cloves garlic, chopped
handful of parsley
2 sticks celery, coarsely chopped
2 carrots, coarsely chopped
1 bayleaf
6 whole allspice
6 cloves
sufficient water to cover vegetables
freshly ground salt & pepper

Steps:

  • Pour the olive oil into a large saucean and place over medium-high heat. Brown the skin-side of the guinea fowl. Add the onions and fry until golden. Add the garlic and fry gently. Add the parsley, celery, carrots and bayleaf, allspice and cloves. Pour over sufficient water to cover the vegetables only. Make sure to rub the bottom of the pan with a wooden spoon to incorporate all the brown bits on the bottom of the pan. Cover, allow the guinea fowl to cook slowly until tender, turning frequently (about 30 minutes - tbc). Season well with salt and pepper.

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