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Braised Guinea Fowl Legs with Cabbage https://www.metro.ca/userfiles/image/recipes/cuisses-pintade-braisees-chou-5201.jpg PT10M PT1H00M PT1H10M
In a frying pan with oil, sear the legs on all sides. Set aside.In a saucepan, brown the bacon and onion.Add the cabbage, thyme, juniper berries, wine and chicken broth. Add the guinea fowl legs and bring to a boil.Cover and simmer for 1 hour. Season to taste and serve.
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4 guinea fowl legs 1/4 cup (60 mL) vegetable oil 3/4 cup (190 mL) bacon slices, cut up thinly 1 onion, chopped 0.500 green cabbage, thinly sliced 1 pinch thyme 5 juniper berries 1 bay leaf 3/4 cup (190 mL) white wine 1 1/4 cups (315 mL) reconstitued chicken broth salt and white pepper to taste
Braised Guinea Fowl Legs with Cabbage

Braised Guinea Fowl Legs with Cabbage

Rate this recipe
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4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 4
    guinea fowl legs
  • 1/4 cup
    (60 mL)
    vegetable oil
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  • 3/4 cup
    (190 mL)
    bacon slices, cut up thinly
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  • 1
    onion, chopped
  • 0.500
    green cabbage, thinly sliced
  • 1 pinch
    thyme
  • 5
    juniper berries
  • 1
    bay leaf
  • 3/4 cup
    (190 mL)
    white wine
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  • 1 1/4 cups
    (315 mL)
    reconstitued chicken broth

  • salt and white pepper to taste
Imprimer ma sélection

Preparation

In a frying pan with oil, sear the legs on all sides. Set aside.In a saucepan, brown the bacon and onion.

Add the cabbage, thyme, juniper berries, wine and chicken broth. Add the guinea fowl legs and bring to a boil.

Cover and simmer for 1 hour. Season to taste and serve.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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