One French Bird: Guinea Hen Cassoulet Recipe

Name: One French Bird: Guinea Hen Cassoulet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 guinea fowl, trimmed of excess fat, cut into breasts, legs and thighs; 1 tablespoon olive oil; 1/2 bunch fresh thyme, tied in a bundle with butcher twine; 6 cloves garlic, peeled; 1/2 cup sauvignon blanc; 1 cup good chicken stock; kosher or sea salt; freshly ground black pepper; 1/2 cup fresh peas; 2 carrots, cut into batons; 6 spring onions; 1 tablespoon cultured butter

Servings: persons

1 guinea fowl, trimmed of excess fat, cut into breasts, legs and thighs
1 tablespoon olive oil
1/2 bunch fresh thyme, tied in a bundle with butcher twine
6 cloves garlic, peeled
1/2 cup sauvignon blanc
1 cup good chicken stock
kosher or sea salt
freshly ground black pepper
1/2 cup fresh peas
2 carrots, cut into batons
6 spring onions
1 tablespoon cultured butter

1
Preheat the oven to 400F.
2
Pat the fowl pieces dry with a paper towel.
3
Sprinkle both sides liberally with salt.
4
Heat a roasting pan over medium heat and add the olive oil.
5
Working in batches if necessary, add the guinea fowl pieces, skin side down, to the roasting pan in a single layer.
6
Allow the skin side to brown and crisp nicely, about 3-4 minutes.
7
Turn the pieces over and brown the flesh side, about 3-4 minutes longer.
8
Remove the pieces and place on a plate lined with paper towels.
9
Repeat the browning process, as needed.
10
Deglaze the roasting pan with the Sauvignon Blanc, scraping the bottom of the pan and the corners to release all of the brown, crispy bits.
11
Allow the wine to reduce in volume by half and add the chicken stock, garlic and thyme.
12
Dust the guinea fowl pieces with black pepper and add to the roasting pan, skin side up.
13
Place the roasting pan in the oven and roast for 20-25 minutes, until the juices run clear when sticking the thickest part of the leg with a paring knife.
14
Remove the guinea fowl from the roasting pan and allow to rest for 5 minutes.
15
Strain the liquid from the roasting pan and allow the fat to settle to the top.
16
Skim fat and pour the cooking liquid into a medium saucepan.
17
Bring the liquid to a boil and allow it to reduce by half of its volume to intensify the flavor.
18
Set aside.

281

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 guinea fowl, trimmed of excess fat, cut into breasts, legs and thighs, 1 tablespoon olive oil, 1/2 bunch fresh thyme, tied in a bundle with butcher twine, 6 cloves garlic, peeled, and more.

Yes, One French Bird: Guinea Hen Cassoulet falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

One French Bird: Guinea Hen Cassoulet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions