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The main dish, French classic

Roast guinea fowl with grapes and braised cabbage

Roast guinea fowl with grapes and braised cabbage is a fall dish for 6 people, easy to make and priced at €5.00 per person. It takes 45 minutes of active work, with the cabbage braising in the morning and the guinea fowl roasting just before guests arrive. The key is adding the grapes at the very end of cooking so they burst in the juices without falling apart.

A roast guinea fowl with grapes, with a bacon braised cabbage, a gentle fall dish all around.

Roast guinea fowl with grapes and braised cabbage
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€5.00
Calories per person
560 kcalcalculated by Kiloach, your weight coach

Guinea fowl has a finer, less dry meat than chicken, and the white grapes that burst in the pan juices bring a touch of sweetness that plays nicely against the smoky bacon in the braised cabbage. It's a fall dish, round and fragrant, that offers a change from the usual roasts without asking for any special technique.

This dish works well for a family dinner or a weekend gathering with friends, when you have some time during the day but no interest in last minute juggling. The cabbage comes together in the morning and simply rests while guests arrive, leaving only the guinea fowl to handle right before sitting down to eat.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 1 h
  3. Before the guests arrive 2 steps, 1 h 05
  4. When it's time to serve 1 step

In the morning, shred and braise the cabbage for almost an hour, then set it aside. Right before guests arrive, roast the guinea fowl, add the grapes near the end of cooking, and deglaze with white wine. At serving time, reheat the cabbage, carve the guinea fowl, and plate everything with the juices.

The ingredients

6 people

Butcher

  • Guinea fowl 2
  • Smoked bacon lardons 200 g

Fruits and vegetables

  • White grapes 300 g
  • Green cabbage 1
  • Onions 2

Pantry

  • Dry white wine 10 cl
  • Butteroften in the pantry 60 g
  • Thymeoften in the pantry 1 tsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Lactose

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Shred the cabbage, blanch it for 5 minutes in boiling salted water, then drain it well. 10 min

    Press the cabbage in a kitchen towel, it releases a lot of water that would dilute the sauce otherwise.

  2. Cook the bacon and sliced onions in a Dutch oven, add the cabbage, thyme, a little water, salt and pepper, and let it braise covered. 50 min

    Stir occasionally, it should turn soft and lightly caramelized.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Season the guinea fowl with salt, pepper and butter, then roast in a dish at 200°C before lowering to 180°C. 55 min

    Turn the guinea fowl halfway through cooking for a more even result.

  2. Add the stemmed grapes to the dish 10 minutes before the end of cooking, then deglaze with the white wine. 10 min

    Keep the deglazed juices, they become the sauce for the guinea fowl.

When it's time to serveThe final touches, right in front of your guests.

  1. Reheat the cabbage, carve the guinea fowl, and plate everything with the grapes and the juices.

    Cut the guinea fowl into quarters with poultry shears, it's the easiest way.

Our tips to get it right

  • Choose free range guinea fowl if you can find it, the meat holds up better during roasting and stays moister than standard birds.
  • Stem the grapes ahead of time and keep them chilled, so you're not fumbling with them right before adding them to the dish.
  • If the pan juices look too thin after deglazing, let them reduce for a few minutes over high heat before plating.

The variations

  • Swap the white grapes for red ones, the flavor turns a bit bolder and the color of the sauce deepens.
  • For a simpler version, replace the guinea fowl with a free range chicken cut into pieces, it will roast a bit faster.
  • For kids, serve the braised cabbage separately without the bacon and pair the guinea fowl with steamed potatoes instead of grapes.

What to serve it with

  • Steamed or mashed potatoes
  • A dry white Burgundy wine
  • A light green salad to start

Storage

The braised cabbage and guinea fowl keep for 2 to 3 days in the refrigerator in a sealed container. Reheat gently in a skillet or oven to keep the meat from drying out, the cabbage freezes well but the guinea fowl will lose some texture.

Questions about this recipe

Can you use chicken instead of guinea fowl?

Yes, a free range chicken cut into pieces works well and cooks a bit faster. The meat will be slightly less fine than guinea fowl but the dish still turns out great.

Do you need to bone the guinea fowl before serving?

No, just cut it into quarters with poultry shears right before serving. It's simpler and faster than a full boning job.

Does the cabbage release too much water during cooking?

Not if you press it well in a kitchen towel after blanching. That step is what keeps the pan juices from getting watered down later.

Can you use red grapes instead of white ones?

Yes, the flavor will be a bit bolder and the sauce will take on a deeper color. Add them the same way, near the end of cooking, so they burst without falling apart.

Can a roast guinea fowl with grapes and braised cabbage be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make a roast guinea fowl with grapes and braised cabbage?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a roast guinea fowl with grapes and braised cabbage?

About 560 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a roast guinea fowl with grapes and braised cabbage cost?

About €5.00 per person, that's €30.00 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Remember to ask your guests about their allergies before putting your menu together.

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