Guinea fowl stew with bacon, onions and vegetables
Recipe by Gourmandises TV - PARIS 🇫🇷 - Cooking
A comforting autumn stew made with free-range guinea fowl thighs, smoked bacon, onions, carrots and potatoes, gently simmered with dry white wine. Ideal for two servings, it is easy to prepare and gains flavor when reheated the next day.
EasyFrenchServes 2
Printable version with shopping checklist
Source Video
22m
Prep
55m
Cook
10m
Cleanup
1h 27m
Total
Cost Breakdown
Total cost:$27.50
Per serving:$13.75
Critical Success Points
- • Brown the guinea fowl thighs to achieve a nice color
- • Sauté the onions and bacon without burning the garlic
- • Deglaze with white wine and let reduce
- • Maintain the total liquid ratio (30‑35 cl) for optimal cooking
Safety Warnings
- • Be careful of hot oil splatters during browning.
- • Do not let the wine boil too vigorously to avoid alcohol vapors.
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