Baked guineafowl with tomato sauce || Pintade braisé

guineafowl

🥗Healthier: chicken

💰Cheaper: turkey

Chicken is more widely available and affordable.

red wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Grape juice adds sweetness without alcohol.

Preheat oven to 375°F (190°C).

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

Add chopped onions, garlic, carrots, and celery; sauté until softened, about 5-7 minutes.

Add canned tomatoes, chicken stock, red wine, bay leaves, and thyme; stir to combine.

Season the sauce with salt and black pepper to taste.

Bring the sauce to a simmer; cook for 10 minutes to meld flavors.

Place the guineafowl in a baking dish; pour the tomato sauce over it.

Cover the dish with foil; bake in the preheated oven for 1 hour.

Remove the foil; bake for an additional 30 minutes until the guineafowl is golden brown.

Check the internal temperature reaches 165°F (74°C).

Let rest for 10 minutes before carving.

Garnish with fresh parsley before serving.

Cooking Techniques

Spice Level: