La pintade en cocotte from Magrets & Mushrooms: More Country Recipes from South-West France by Jeann
A few people still keep guinea fowl, but not many because of the awful noise the birds make. They are, however, a delightful change from chicken, slightly more gamey although they tend to be dry un...
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Ingredients
- 1 tsp ground cumin
- 1 dsp herbes de Provence
- 2 tbsp olive oil
- 1 tbsp butter
- 120 ml dry white wine
- 1 guinea fowl (about 1.5 kg)
- 1½ tsp piment d’Espelette
- 1 tbsp salt
- 2 medium-sized onions, peeled and chopped
- 4 large carrots, peeled and chopped
- 4 medium-sized potatoes, quartered
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