Photo: Sorin Gheorghita
Pot-roast guinea fowl with cabbage & bacon
10 ingredients
10 min
Serves 2 with leftovers
openrecipes
This classic French dish makes a lovely meal for two, with enough for lunch the next day
Estimated Nutrition (whole recipe, rough)
432
Calories
37g
Protein
19g
Fat
23g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Savoy Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- large knob unsalted butter
- 1 guinea fowl , about 1.2kg/2lb 12oz
- 100g smoked lardons or chopped bacon
- 1 celery stalk, thickly sliced
- 1 carrot , thickly sliced
- 1 onion , thinly sliced
- 1 small Savoy cabbage , shredded into 3cm thick ribbons
- 10 juniper berries
- 1 glass dry white wine
- 300ml hot chicken stock
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes