Braised guinea fowl with smoked paprika and peppers

Braised guinea fowl with smoked paprika and peppers

Leiths How to Cook
Peter Cassidy


Quantity Ingredient
3 tablespoons olive oil
1 large guinea fowl
1 teaspoon smoked paprika
1 onion
1 red pepper
1 green or yellow pepper
2 garlic cloves
250ml white wine
250ml Chicken and veal stock
handful oregano sprigs
50g pitted black olives
1/2 lemon
freshly ground black pepper


  1. Heat 1 tablespoon of the olive oil in a large, lidded ovenproof casserole or saucepan over a medium heat. Season the guinea fowl with salt, pepper and ½ teaspoon smoked paprika and brown it all over. This will take at least 10–15 minutes, but it will give the guinea fowl a good colour, which will add flavour to the sauce. Remove the guinea fowl to a plate. Pour off the excess fat and wipe out the casserole with kitchen paper.
  2. Halve, peel and finely chop the onion. Halve and core the peppers and cut into strips. Peel and crush the garlic. Add ½ tablespoon olive oil to the casserole, then add the onion and cook gently for 5 minutes until starting to soften. Add the peppers and sauté for a further 3–5 minutes. Add the garlic and ½ teaspoon smoked paprika and cook for 1 minute.
  3. Add the wine, stock and 2–3 oregano sprigs, and bring to a simmer. Place the guinea fowl on top of the vegetables and add the olives. Cover with a tight-fitting lid and cook gently over a low heat for 30–40 minutes.
  4. To check if the guinea fowl is cooked, remove it to a white plate and insert a skewer into the thickest part of the thigh. Leave it for 10 seconds then remove it and check it against your inner wrist; it should be hot and the juices should run clear. If not, return it to the casserole and cook for a little longer. Once cooked, remove the guinea fowl to a board to rest.
  5. Strain the sauce into a jug, discarding the oregano sprigs but reserving the vegetables; keep them warm. Return the sauce to the casserole.
  6. If the sauce tastes watery, concentrate the flavour by reducing it a little. Finely chop enough oregano leaves to give you 1–2 teaspoons. Finely grate the zest from the lemon. When you are happy with the flavour of the sauce, add the oregano and season with salt, pepper and lemon zest.
  7. Meanwhile, joint the guinea fowl into 8 pieces.
  8. Serve the jointed guinea fowl with the reserved vegetables and the sauce.


  • The guinea fowl can be jointed into 8 pieces before you brown and cook it. Proceed as for the main recipe, but check the guinea fowl after 20 minutes as the joints will cook faster than a whole bird.
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