Red Wine-Braised Guinea Fowl
Red Wine-Braised Guinea Fowl
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Red Wine-Braised Guinea Fowl

30 MIN
1 H



  1. Preheat the oven to 180 °C (350 °F).
  2. Remove the legs of the fowl. Cut the thighs from the drumsticks. Remove the breasts and cut them in half to get 8 pieces in total.
  3. Generously flour the pieces of guinea fowl.
  4. In a saucepan, brown the guinea fowl pieces in the oil with the bacon. Remove the meat from the pan. Set aside.
  5. In the drippings, cook the shallots and garlic. Add a little oil, if necessary. Add the mushrooms and cook for a few minutes.
  6. Return the meat and bacon to the pan. Deglaze with the red wine.
  7. Add the broth, bay leaf, and thyme. Bring to a boil.
  8. Cover and bake for about 50 minutes or until the guinea fowl is cooked. Approximately 20 minutes before the end of cooking, add the potatoes. Adjust the seasoning.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.