Guinea fowl stew

Name: Guinea fowl stew
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: Guinea fowl (in pieces) 1.8 lbs; Peeled tomatoes (not drained) 1 ¾ cup; Sweet Pancetta 3.2 oz; Celery 2 ribs; Carrots 1; Yellow onions ½; Water ½ cup; Marjoram to taste; Thyme to taste; Fine salt to taste; Black pepper to taste

it fr es de br

340

Calories per serving

Energy Kcal 340
Carbohydrates g 7.4
of which sugars g 6.8
Protein g 49.1
Fats g 12.6
of which saturated fat g 4.07
Fiber g 2.7
Cholesterol mg 107
Sodium mg 985

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 4
Cost: Average

PRESENTATION

Braised guinea fowl is really one of those dishes that just feels right at home on Italian tables. Seriously good. Especially when you're in the mood for something special without a lot of fuss. In Northern and Central Italy, folks often reach for braised guinea fowl when they want a meal that's comforting but still kinda refined. And look, this dish doesn't demand a long list of ingredients. Just the essentials. Plus good company. And, you know, a little patience while the pot simmers away.

The tender meat gets that deep, almost moist texture through slow cooking—making it a real Italian comfort food classic. You'll often find this guinea fowl recipe paired with hearty sides like rustic bread or creamy polenta. Perfect for soaking up the rich sauce and rounding out the meal. Some families even toss in a splash of wine, which gives the sauce a tangy edge. Pairs wonderfully with the bird's natural flavor.

In Italy, it's common to transition from elaborate stuffed guinea fowl—great for special occasions—to a simple stew like this for any weeknight dinner. The braised poultry dishes from this region are celebrated for letting the main ingredient shine. No need for extras. Really, the slow cooking does all the work, turning the guinea fowl into a succulent, juicy dish that's still got some bite.

People love how this guinea fowl dinner idea can feel as cozy as your favorite pot roast or as special as something you'd serve to guests. And for anyone curious about guinea fowl cooking methods, this stew really really shows the potential of a good bird and a little time. It's the kind of food that brings everyone to the table quickly—before you can even ladle out that golden, flavorful sauce.

Whether you call it faraona in umido or just a really good braised bird recipe, it's the sort of meal that sticks in your memory. And makes you want to come back for seconds. Next time you’re thinking of trying something new, remember this Italian dish. It’s sure to impress and satisfy! Pretty simple, right?

How to prepare Guinea fowl stew

To prepare the stewed guinea fowl, first clean and chop the celery 1, the carrot 2, and the onion 3.

In a pan, add the onion and diced bacon 4 and sauté for about 3-4 minutes, then add the celery 5 and carrot and cook for another 5 minutes 6.

At this point, add the guinea fowl pieces 7 and brown them for about 10 minutes over medium heat, covering the pan with a lid. Then pour in the peeled tomatoes 8 and water 9.

Season with marjoram 10 and thyme leaves 11, cover again with the lid 12, and let cook for about 30 minutes over medium-low heat.

After this time, adjust the salt 13 and pepper and cook for another 15 minutes over medium heat without the lid, until the sauce has thickened 14. Turn off the heat and serve your stewed guinea fowl immediately 15!

Storage

The stewed guinea fowl can be stored in the refrigerator for up to 4 days. Freezing is not recommended.

Tip

When in season, you can replace the peeled tomatoes with cherry tomatoes. If you have leftover meat, you can shred it and use it with the sauce to dress pasta!

For the translation of some texts, artificial intelligence tools may have been used.

Guinea fowl stew

PRESENTATION

How to prepare Guinea fowl stew

Storage

Tip

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