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Guinea Fowl or Chicken with Cabbage Recipe (Pintade au Chou)

Guinea Fowl or Chicken with Cabbage Recipe-calories-Pintade au Chou-french cuisine recipes

Guinea fowl is a domesticated relative of pheasant, so you can substitute pheasant or even chicken in this recipe. In some parts of France, such as Burgundy, garlic sausage may be added.

PREP TIME: 5 min
COOK TIME: 55 min
READY TIME: 1 hour
CALORIES: 800 (per serving)

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  • 1.2-1.3 kg/2½-3 lb guinea fowl
  • 15 ml/1 tbsp vegetable oil
  • 15 g/1/2 oz/1 tbsp butter
  • 1 large onion, halved and sliced
  • 1 large carrot, halved and sliced
  • 1 large leek, sliced
  • 450 g/1 lb green cabbage, such as savoy, sliced or chopped
  • 125 ml/4 fl oz/1/2 cup dry white wine
  • 125 ml/4 fl oz/1/2 cup chicken stock
  • 1 or 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper


1 Preheat the oven to 180°C/350°F/ Gas 4. Tie the legs of the guinea fowl with string.

Guinea Fowl or Chicken with Cabbage Recipe calories-Pintade au Chou-step by step with photo

2Heat half the oil in a large flameproof casserole over a medium-high heat and cook the guinea fowl until golden brown on all sides. Transfer to a plate.

3 Pour out the fat from the casserole and add the remaining oil with the butter. Add the onion, carrot and leek and cook over a low heat, stirring occasionally, for 5 minutes. Add the cabbage and cook for about 3-4 minutes until slightly wilted, stirring occasionally. Season the vegetables with salt and pepper.

Guinea-Fowl-or-Chicken-with-Cabbage-Recipe-calories-nutrition facts-Pintade-au-Chou-step-by-step-with-photo

4 Place the guinea fowl on its side on the vegetables. Add the wine and bring to the boil, then add the stock and garlic. Cover and transfer to the oven. Cook for 25 minutes, then turn the bird on to the other side and cook for 20—25 minutes until it is tender and the juices run clear when the thickest part of the thigh is pierced with a knife.


5 Transfer the bird to a board and leave to stand for 5—10 minutes, then cut into four or eight pieces. With a slotted spoon, transfer the cabbage to a warmed serving dish and place the guinea fowl on top. Skim any fat from the cooking juices and serve separately.


Calories: 800 Kcal
Fat: 48 g
Carbs: 24 g
Protein: 111 g
Salt: 2.61 g

What do guinea fowl eat ?

The care and feeding of guinea fowls is little different from caring for domestic chickens, which is not surprising, because in fact they belong to the same species. The ration of domestic guinea fowls little from the food given to small chickens. True, feed the chicks of the royal bird account for more, given their size and weight. Also in the diet of young guinea fowls there is more protein, and hence protein. The main food for guinea fowl in the first days of life is wheat porridge and steeply boiled eggs, the chicken guinea hens and small millet eat well.

In the first ten days of the life of a brood of guinea fowl, it is necessary to feed ten to twelve times a day, as the young grow up, the number of feedings can be reduced. At the age of four weeks the cesareans need to be fed no more often than four times a day.

Little guinea-pigs begin to feed on pasture before chickens. Already after a week, guinea fowls are safe to give finely chopped clover foliage, alfalfa, lettuce, cabbage, dandelion, greens of cereals. Chicks should be given only fresh greens. The rotten, thorny tops of the birds are eaten poorly, or ignored altogether. Nutrient substances in such feed – a minimum.