Stewed guinea fowl
Description
The recipe won't take much time. It's quite simple and contains nothing unnecessary. 1. First, wash the apples and peel them. 2. Place a small amount of butter in a deep, heavy-bottomed skillet and melt it. Add the apples and lightly sauté. 3. Wash the guinea fowl, pat dry, and cut into portion-sized pieces. 4. Season with salt and pepper to taste. Add spices or dried herbs if desired. 5. Place the poultry in the skillet and sear until golden brown on both sides. 6. To make the stewed guinea fowl juicy and tender, prepare a sauce. Mix sour cream (or plain full-fat unsweetened yogurt) with cider. Add salt, pepper to taste, and a pinch of cinnamon. Stir thoroughly until smooth. 7. Pour the sauce over the skillet contents, bring to a boil, then reduce the heat to the lowest setting. Cover with a lid and simmer until fully cooked. Turn the poultry occasionally to ensure an even crust. Want to make your stewed guinea fowl even more aromatic? Add a bunch of fresh herbs tied together and a couple of garlic cloves 5–10 minutes before the end of cooking. Serve hot.