Guinea Fowl 'Coq au Vin' Roasted Cabbage, Pickled Pear, Parsley & Bitter Chocolate with Steve Drake

guinea fowl

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine offers a similar flavor profile without alcohol.

lardons

🥗Healthier: turkey bacon

💰Cheaper: bacon

Turkey bacon is lower in fat, while regular bacon is often less expensive.

chicken stock

🥗Healthier: vegetable stock

💰Cheaper: water with seasoning

Vegetable stock is lighter, and water with seasoning is cost-effective.

Marinate the guinea fowl in red wine with thyme and bay leaves for at least 2 hours.

Remove the guinea fowl from the marinade and pat dry.

Heat olive oil in a large Dutch oven over medium heat until shimmering.

Add lardons and cook until crispy, about 5-7 minutes.

Remove lardons and set aside, leaving the fat in the pot.

Add chopped onions, carrots, and garlic to the pot; sauté until softened, about 5 minutes.

Dust the guinea fowl with flour, then brown in the same pot for 5-6 minutes on each side.

Pour in the marinade and chicken stock, scraping up any browned bits from the bottom.

Add the mushrooms, thyme, and bay leaves; stir to combine.

Bring to a simmer, cover, and cook on low heat for 1.5 to 2 hours until the meat is tender.

Adjust seasoning with salt and black pepper to taste.

Serve garnished with parsley and accompanied by crusty bread.

Cooking Techniques

Spice Level: