Some tips…

You can replace the kale with Brussel sprouts.

Cooking
time 		preparation
time		 Difficulty Number of
servings

Braised Guinea Fowl Legs with Cabbage

Ingredients :

4 guinea fowl legs • 100g smoked bacon pieces • ½ kale • 4 potatoes • 2 carrots • 1 tablespoon oil • 50g butter • 300ml poultry stock • 2 bay leaves • salt • pepper


 Serves 4   Beginner    Between 20 and 45 mins   Between 20 and 45 mins

  • Season the guinea fowl legs. Brown them in the oil and 15g of butter in a large cooking pot.
  • Cut the cabbage into three and chop the carrots and potatoes into chunks. Boil the vegetables for 5 minutes in boiling water. Drain well.
  • Reserve the guinea fowl. In the same pot, brown the bacon pieces in 10g of butter, add half the vegetables and place the legs in the middle. Surround them with the remaining vegetables and add the bay leaves.
  • Sprinkle with small chunks of butter and season.
  • Cover with the stock, cover and leave to cook for 30 minutes.

Photo Claude HERLEDAN / Circles Culinary France