Stewed Guinea Fowl

Stewed guinea fowl is a flavorful dish that requires slow and delicate cooking to enhance the tenderness of the meat and the flavor of the sauce. Here is the recipe:

Ingredients

• 1 whole guinea fowl (about 1.5 kg), cut into pieces
• 100 ml of extra virgin olive oil
• 1 medium onion, chopped
• 2 cloves of garlic, crushed
• 150 ml of dry white wine
• 500 ml of tomato puree or peeled tomatoes
• 250 ml of chicken or vegetable broth
• 2 sprigs of rosemary
• 2 bay leaves
• Salt and black pepper to taste
• Chopped fresh parsley for garnish

Preparation

1. Start by heating the oil in a large casserole or a suitable pot for long cooking.
2. Add the guinea fowl pieces and brown them on all sides until well-browned. This will give a more intense flavor to the meat. Remove the guinea fowl pieces and set them aside.
3. In the same pot, sauté the chopped onion and garlic until they become translucent and aromatic.
4. Deglaze with the white wine and let the alcohol evaporate on a high flame.
5. Return the guinea fowl pieces to the pot, add the peeled tomatoes, broth, rosemary and bay leaves. Season with salt and pepper to your taste.
6. Cover the casserole and cook on low heat for about 1 hour and 30 minutes or until the meat becomes tender and the sauce has reduced and thickened.
7. Check occasionally, adding broth if the sauce seems too dry.
8. Once ready, sprinkle with chopped fresh parsley before serving.

Curiosity

Guinea fowl meat is valued in gastronomy for its rich taste, similar to that of chicken but more intense and slightly wild. It’s a lean meat and requires cooking that preserves its tenderness and moisture.

If you wish, I can also suggest some wine to pair with this dish.