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Guinea fowl stew with bacon, onions and vegetables
A comforting autumn stew made with free-range guinea fowl thighs, smoked bacon, onions, carrots and potatoes, gently simmered with dry white wine. Ideal for two servings, it is easy to prepare and gains flavor when reheated the next day.
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Critical Success Points
- • Brown the guinea fowl thighs to achieve a nice color
- • Sauté the onions and bacon without burning the garlic
- • Deglaze with white wine and let reduce
- • Maintain the total liquid ratio (30‑35 cl) for optimal cooking
Safety Warnings
- • Be careful of hot oil splatters during browning.
- • Do not let the wine boil too vigorously to avoid alcohol vapors.
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