- 1 Guinea fowl (or chicken)
- 1 white cabbage
- 1 white onion
- 50g duck fat
- 100g pancetta (you can use bacon, ideally whole or cubed)
- 175ml chicken stock
- 150ml white wine
- 1 star anise or 2 Juniper berries
1. Start by searing the pancetta until golden then remove from the heat and set aside. At this point, add the duck fat to the remaining pancetta fat, and sear the Guinea fowl, then let it rest;
2. Cut the onion and fry it in the pot with the fat, then add salt, juniper or star anise. When the onion is softened, add the cabbage, white wine and chicken stock, and let it simmer for 15-20 minutes;
3. Once your cabbage is ready, arrange it on an ANTA baking dish and put the Guinea fowl on top. Bake in a low oven (160-175 degrees) until juices run clear - this should take around 45 minutes/1 hour. When ready, let it rest for five minutes and enjoy with roasted potatoes, bread sauce and redcurrant jelly.