The guinea fowl with peppers and olives is a family dish with a rich and delicious taste. Preparing this main course requires a lengthy process, but the result will be satisfying.
The guinea fowl is pan-cooked and deglazed with white wine, then roasted in the oven and finally simmered in a pan with peppers, peeled tomatoes, and olives.
This is a family recipe that, as often happens with recipes requiring a bit more preparation time, is made for Sunday lunch or special occasions. It’s one of those dishes that brings everyone to the table!
- Difficulty: Medium
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stove
Ingredients
- 2.2 lbs Guinea Fowl
- 2 Peppers
- 3.5 oz Green Olives
- 7 oz Peeled Tomatoes
- 1 glass White Wine
- 2 leaves Bay Leaf
- 2 cloves Garlic
- 1 sprig Rosemary
- to taste Extra Virgin Olive Oil
- to taste Salt
Preparation
To make the guinea fowl with peppers and olives, clean and cut the guinea fowl into pieces. In a pan, pour a drizzle of extra virgin olive oil and a clove of garlic, add the guinea fowl, and sauté over moderate heat until golden brown.
Deglaze with white wine, add the bay leaf and rosemary. Cover with hot water and cook over low heat for about 30 minutes.
In another large pot, brown a clove of garlic with extra virgin olive oil. Wash and clean the pepper, removing the stem and seeds, and cut it into thin strips. Add the pepper and peeled tomatoes to the garlic. Cook over moderate heat for about ten minutes.
Transfer the guinea fowl, with the oil and aromatics, into a baking dish and roast in a preheated oven (I use a fan-assisted one) at 392°F for about 10/15 minutes.
Once the guinea fowl is well roasted, pour it into the pan with the peeled tomatoes and peppers. Add the olives and simmer for a few minutes over high heat.
Stir occasionally, being careful not to overcook the meat. Serve hot and enjoy your meal!
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