Guinea fowl stew with bacon, onions and vegetables

Ingredients

• 2 pcs Free-range guinea fowl thighs (preferably free-range, boneless if possible)
• 200 g Smoked bacon bits (smoked)
• 2 pcs Red or yellow onions (thinly sliced)
• 4 pcs Garlic cloves (left whole, they will soften during cooking)
• 3 pcs Carrots (cut into 3 cm pieces)
• 3 pcs Small potatoes (cut into medium dice)
• 2 c. à soupe Olive oil or butter (for browning the meat)
• 25 cl Dry white wine (preferably dry and of good quality)
• 10 cl Water (to bring total liquid to 30‑35 cl)
• une pincée pcs Fleur de sel (adjust according to the saltiness of the bacon)
• au goût pcs Freshly ground black pepper (to taste)
• une petite poignée pcs Chives (chopped for garnish)

Instructions

1. Ingredient preparation

   Slice the onions, leave the garlic cloves whole, cut the carrots into 3 cm pieces and the potatoes into dice. Measure the white wine and water.

   Time: PT15M

2. Browning the guinea fowl thighs

   Heat 2‑3 tbsp olive oil or butter in a large skillet. Add the two guinea fowl thighs and brown them 4‑5 minutes per side until a nice golden color is achieved.

   Time: PT7M

   Temperature: moyen‑élevé

3. Cooking the aromatics

   Reduce heat to medium, add the sliced onions, whole garlic, and bacon. Sauté for 8‑10 minutes until the onions are translucent and the bacon has rendered.

   Time: PT10M

   Temperature: moyen

4. Seasoning and deglazing

   Sprinkle with black pepper, add a pinch of fleur de sel, then pour in 25 cl dry white wine. Let the wine simmer for 2‑3 minutes to reduce slightly.

   Time: PT5M

   Temperature: moyen

5. Adding the broth and carrots

   Add water to reach a total volume of 30‑35 cl of liquid, add the cut carrots. Bring to a boil, then reduce heat and simmer for 20 minutes.

   Time: PT20M

   Temperature: moyen‑doux

6. Cooking the potatoes

   Add the potato dice, cover again and continue cooking for 15 minutes until the vegetables are tender.

   Time: PT15M

   Temperature: moyen‑doux

7. Finishing and plating

   Adjust seasoning if needed, place the guinea fowl thighs and vegetables on plates, drizzle with cooking juices, sprinkle with chopped chives and serve with country bread.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

30 g

Carbohydrates

35 g

Fat

30 g

Fiber

5 g