AT A GLANCE
You could also make this with pheasant and substitute the cavolo nero with either cabbage or curly kale.
|01||Preheat oven to 210C. Heat 1 tbsp butter and olive oil in a large cast-iron casserole over medium heat. Add guinea fowl pieces, onion and thyme and sauté for 3-5 minutes or until guinea fowl browns and onion is soft. Transfer to a large bowl.|
|02||Add apples to casserole and sauté over medium heat for 2 minutes. Add Calvados and cook for another 2 minutes. Add guinea fowl mixture, stock, stir carefully, cover and bake for 40-45 minutes. Five minutes before serving, stir in crème fraîche.|
|03||Just before serving, heat remaining butter in a large frying pan over medium heat and sauté cavolo nero for 5-7 minutes until wilted. Serve guinea fowl pieces, apples and sauce with cavolo nero.|