Braised Guinea Fowl Recipe

Cooking Directions

• STEP 1.Season the guinea fowl with salt and pepper.
• STEP 2.Heat oil in a large skillet and sear the guinea fowl on all sides until golden brown.
• STEP 3.Remove the guinea fowl from the skillet and set aside.
• STEP 4.In the same skillet, sauté onions, carrots, and celery until they are softened.
• STEP 5.Add garlic, thyme, and bay leaves to the skillet and cook for another minute.
• STEP 6.Pour in chicken broth and red wine, and bring to a simmer.
• STEP 7.Return the guinea fowl to the skillet and cover with the broth mixture.
• STEP 8.Cover the skillet and let the guinea fowl simmer on low heat for about 1.5 to 2 hours, or until the meat is tender.
• STEP 9.Remove the guinea fowl from the skillet and let it rest for a few minutes before serving.
• STEP 10.Strain the broth and serve it alongside the guinea fowl as a sauce.
• STEP 11.Garnish with fresh herbs and serve with your favorite side dishes.

Cooking Tips

• Make sure to sear the guinea fowl well to develop a rich flavor.
• You can add vegetables of your choice to the braising liquid for added flavor.
• If the broth reduces too much during cooking, add more chicken broth or water to keep the guinea fowl moist.

Storage and Serving

• Leftover braised guinea fowl can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the guinea fowl gently in a skillet or in the oven to maintain its tenderness.
• Serve the braised guinea fowl with mashed potatoes, roasted vegetables, or a side of crusty bread.