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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

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4
servings
0:10
Preparation
1:00
COOKING
1:10
TOTAL TIME

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Ingredients

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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
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

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