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                                    CARROLL
                                
                            Guinea fowl in wine
Guinea fowl braised in wine, port, prunes, spring onions and bacon strips.
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                    Ingredients
Directions
- 
                                Divide the guinea fowl with a sharp knife into 8 pieces (legs, wings, breast and back parts).
- 
                                Cut the garlic finely and the spring onions into thin strips. Cut the plums into pieces.
- 
                                Heat the butter in a large frying pan. Fry the pieces of guinea fowl on medium-high heat around brown. Sprinkle with salt and pepper.
- 
                                Meanwhile, fry the bacon strips in a large frying pan in about 3 minutes. Add the spring onion and cook for about 2 minutes.
- 
                                Add the garlic and stir through. Stir for a dash of the wine and the port through it until a light-bound sauce is formed.
- 
                                Add the plums, water, pepper and salt. Bring to the boil and pour into the pan with the guinea fowl.
- 
                                Stew the guinea fowl covered in about 1 hour until done, once in a while. Stir the crème fraîche through the dish. Serve with baby potatoes and green beans.
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Nutrition
                                435Calories
                            
                            
                                Sodium8% DV180mg
                            
                            
                                Fat26% DV17g
                            
                            
                                Protein82% DV41g
                            
                            
                                Carbs9% DV28g
                            
                            
                                Fiber4% DV1g
                            
                        
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