Guinea fowl casserole with Savoy cabbage and potatoes

Ingredients

For 1 serving

• Guinea fowl160 g
• Savoy cabbage200 g
• Potatoes150 g
• Onion40 g
• Bay leavesto taste
• Chicken broth150 ml
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: celery,

In season: November – February

Method

1. Remove the tough outer leaves and central rib of the Savoy cabbage, wash the leaves and cut them into strips about 1 cm wide; peel and slice the onion; peel the potatoes and cut them into roughly 2 cm cubes. Pat the guinea fowl pieces dry with kitchen paper and season with salt and pepper.
2. Heat the oil in a casserole over medium-high heat and brown the guinea fowl with the onion for 8 minutes, until golden on all sides.
3. Add the bay leaf, the cabbage, the chicken stock and a pinch of salt, cover and cook over low heat for 20 minutes.
4. Add the potatoes and cook covered for another 20 minutes, until the potatoes are tender, the cabbage is very soft and the meat is cooked; add a splash of water if it gets too dry.
5. Remove the bay leaf and serve hot.