Guinea Fowl with Onion and Thyme

A quick one-pot wonder featuring browned guinea fowl simmered with shallots, onions, white wine, chicken stock, and aromatic herbs.

Main Course High Protein One-Pot Guinea Fowl

Estimated Nutrition

Calories

605.1

kcal / serving

2420.5 kcal total

Carbs

13.6g

per serving

54.4 g total

Fat

35.7g

per serving

142.8 g total

Protein

48.8g

per serving

195.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Liquids

125

Dry White Wine

Chicken Stock

Meat

piece

Guinea Fowl Breast

piece

Guinea Fowl Thigh

NutsSeeds

tsp

Thyme

leaves picked

Sea Salt

to taste

Black Pepper

freshly ground to taste

tsp

Parsley

chopped for garnish

sprig

Thyme

for garnish

OilsFats

Rapeseed Oil

Vegetables

piece

Shallot

peeled and blanched for 5-6 minutes

450

Onion

sliced

Method

Heat oil and butter in a casserole over medium heat.

Brown the guinea fowl thighs and breasts until well-colored and set aside.

Cook the shallots gently for 10 minutes until brown and set aside.

Fry the sliced onions in the pan until browned.

Return the meat and shallots to the pan along with wine, stock, and thyme.

Simmer covered for 20 minutes until the meat is cooked through.

Season with salt and pepper, garnish with parsley and thyme, and serve.