Preparation: 20 minutes
Cooking: 50 minutes
Servings: 4
INGREDIENTS:
- 2 lbs. 3 oz. (1 kg) guinea fowl
- 7 oz. (200 g) cabbage
- 5 oz. (150 g) porcini mushrooms
- 1/3 cup plus 1 1/2 tbsp. (100 ml) white wine
- 1 sprig fresh rosemary
- 2 cloves garlic
- 3 1/2 tbsp. (50 ml) extra-virgin olive oil
- 1 tbsp. minced fresh parsley
- salt and pepper
INSTRUCTIONS:
- Heat the oven to 350°F (180°C). Season the outside of the guinea fowl with salt, rub with some of the oil, and put the rosemary and garlic inside the cavity. Put the guinea fowl in a baking pan and roast for 30 minutes. Bring a saucepan of well-salted water to a boil.
- Blanch the cabbage in the boiling water for 3 to 4 minutes. Drain and reserve the cooking water.
- Roughly chop the cabbage, and clean and dice the mushrooms. Heat a bit of the oil in a skillet until hot. Add the mushrooms, the remaining clove garlic, and the rosemary, and sauté. Add the cabbage, season with salt and pepper, and let cook for a few minutes. Pour in some of the cabbage cooking water.
- When the guinea fowl is done, remove it from the oven and cut it into 8 pieces. Transfer to the pan of vegetables and let everything stew for about 20 minutes.
- To serve, transfer to individual plates, sprinkle each serving with freshly ground black pepper, and drizzle with extra-virgin olive oil.
