KACHEN #28 (Autumn 2021) English Edition

SEASONAL FRUIT
ROAST GUINEA FOWL
WITH CARAMELISED GRAPES
Serves 6
25 minutes
75 minutes
› 1 large guinea fowl, sliced
› 2 onions
› 600 g white cabbage
› 40 g butter
› 3 tbsp honey
› 20 cl chicken stock
› 1 large bunch of grapes, peeled
› Olive oil
› Salt and pepper from the mill
1 Peel the onions, chop them and sweat them in a casserole dish with 2
tablespoons of olive oil.
2 Wash the cabbage, cut out the core, remove the damaged leaves, cut off
the hard white ribs and slice the leaves into strips. Add them to the casserole
dish; season with salt and pepper, stir and let the leaves melt for 2
minutes over medium heat while stirring. Then cover the pan and cook for
20 min over very low heat, stirring occasionally.
3 Preheat the oven to 210°C. In a frying pan, sear the guinea fowl with the
butter and a teaspoon of oil, then season with salt and pepper, drizzle
with honey and allow to caramelise slightly before deglazing with the
chicken stock.
4 Arrange the pieces of fowl on the bed of cabbage and onions in the casserole
dish, drizzle with cooking juices, cover and slide the casserole dish
into the oven for 40 minutes, stirring occasionally.
5 Next, add the peeled grapes, baste with the juices and continue cooking
in the oven for 10 minutes, uncovered, basting again halfway through the
cooking time.
6 Cover the casserole when it comes out of the oven and serve hot.
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KACHEN No.28 | AUTUMN 21