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

Ingredient Substitutions

• Instead of Free-range guinea fowl thighs: Chicken thighs
• Instead of Smoked bacon bits: Diced bacon
• Instead of Red or yellow onions: Shallots
• Instead of Garlic cloves: Garlic powder (½ tsp)
• Instead of Carrots: Zucchini
• Instead of Small potatoes: Sweet potatoes
• Instead of Olive oil or butter: Sunflower oil
• Instead of Dry white wine: Chicken broth
• Instead of Water: Broth
• Instead of Fleur de sel: Fine salt
• Instead of Freshly ground black pepper: White pepper
• Instead of Chives: Flat-leaf parsley

Equipment Needed

• Large frying pan
• Chef's knife
• Cutting board
• Wooden spoon
• Ladle
• Measuring cup or graduated glass
• Serving plate

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use a good-quality dry white wine to enhance the dish's flavor.
• Add a sprig of thyme or a bay leaf during cooking for more aromatic depth.
• Serve with celeriac purée or a lightly vinaigrette green salad to balance the richness.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 2‑3 days.

Freezer: Can be frozen for up to 2 months after fully cooling; thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the day before and gently reheat over low heat before serving.
• The vegetables can be par‑cooked 5 minutes in advance to save time on the day.