Guinea fowl with apples, Calvados and cavolo nero
A one pot Italian inspired recipe from Australian Gourmet Traveller for guinea fowl with apples, calvados and cavolo nero.
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Cooking tools:
- Dutch oven
- Oven
- Stove
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Plate
Ingredients
- Guinea fowl
- 2 tbsp butter
- 1 tbsp extra-virgin olive oil
- 1 guinea fowl, cut into 6 pieces
- 1 onion, thinly sliced
- 1 tbsp thyme leaves
- 4 granny Smith apples, peeled and halved (600 gm)
- 60 ml Calvados (¼ cup)
- 250 ml chicken stock (1 cup)
- 100 gm crème fraîche
- 600 gm cavolo nero
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