Monday, May 31, 2010

South African Country Style Guinea Fowl Potje

If you lucky enough to get Guinea fowl then you will like this recipe. If not the Guinea fowl can be substituted by pheasant as well or if all else fails all chicken. Don't forget a potje or pot on the fire is a social thing so enjoy it to the max

• 2 Pounds Guinea Hens -- Cubed
• 2 Pounds Chicken -- Cubed
• 3 Tablespoons Olive Oil
• A little Flour
• Salt And Pepper
• 6 Slices Bacon -- Chopped
• 1 Large Onion -- Chopped
• 2 Small Carrot -- Chopped
• 2 Stalks Celery -- Chopped
• 2 Cloves Garlic -- Chopped
• 1 Cup Chicken Broth
• 1 Cup Dry Red Wine
• 1/2 Cup Parsley -- Chopped
• 2 Medium Bay Leaf
• 1/2 Teaspoon Thyme
• 1 Lemon Lemon Juice
• Salt And Pepper -- To Taste
• 10 Small Pearl Onion -- Peeled
• 20 Medium Mushroom -- Sliced
• 10 Small New Potatoes -- Peeled
• 2 Stalks Celery -- Chopped

Directions Mix together, flour and salt and pepper and coat chicken and hens in mixture, then saute chicken and hens in oil for 5 minutes per side. Add bacon, onion, carrot, celery, and garlic, cook 10 minutes. Add broth, wine, parsley, bay leaves and thyme, cover and simmer for 40 minutes. Add lemon juice, salt and pepper, onions, mushrooms, potatoes and celery, cover and simmer 1 hour. Serve over rice.

This is a seriously nice potje to make a little different but well worth the effort and time. A potje is a social event where you can sit around an open fire with the pot simmering and everybody drinking a glass or three of wine and chatting up a storm so enjoy