Breast of Guinea Fowl with Cabbage

Carefully joint the two fowls into four breast joints including the wing joints  Picture  . Cut the rest into legs and thighs to be used for confit  Recipe   or similar.

Prepare the salsify  Recipe   and put in the oven, and prepare and partially cook the cabbage  Recipe  . Put a little oil in a pan over a medium heat, season the breasts with salt and pepper and quickly brown on all sides. Transfer to an oven proof pan and finish off in the oven at 350°F/180°C/Reg4 for no more than ten minutes.

Add a tablespoonful of flour to the now empty guinea fowl pan and rub into any juices. Add a glass of white wine and reduce over a medium heat scraping any bits of the bottom of the pan. Slowly add the chicken stock and simmer for ten minutes or so to make a nice sauce. Season well.

Finish off the salsify and cabbage. Put some cabbage on the serving plates and place a piece of guinea fowl on top. Surround with other vegetables like the salsify and carrots if used. Pour over a little sauce and serve.