Bible with olives

I have made guinea fowl with olives several times, especially when I find fresh bird. It’s not a complicated dish, and if you have the guinea fowl on hand, the rest of the ingredients are simple. What I like about this recipe is that it doesn’t have difficult steps and doesn’t keep you tied to the stove. It may take a while to tenderize, but the actual working time is short.

Quick Info

Total time: 50-60 minutes

Preparation time: 10-15 minutes

Cooking time: 40-45 minutes

Servings: 3-4 (depends on the size of the guinea fowl)

Difficulty: easy

Recipe type: main dish, suitable for lunch or dinner

Ingredients

1 guinea fowl

5 large garlic cloves

2-3 sprigs of rosemary (ideally fresh)

100 g pitted black olives

salt, to taste

1 small glass of olive oil

1/2 glass of red wine vinegar

Preparation method

1. Wash the guinea fowl well and cut it into suitable pieces. They shouldn’t be too small; it’s important that they cook evenly.

2. In a large non-stick pot, pour in the olive oil. Add the chopped garlic. Place the pieces of guinea fowl in, and lay the sprigs of rosemary among them.

3. Put everything on medium heat. Let the guinea fowl brown slightly on all sides. Turn each piece occasionally until it gets a golden color on all sides.

4. When the meat is colored, pour the red wine vinegar over it. Lower the heat, put on the lid, and let it simmer for 40-45 minutes. During this time, turn the pieces of meat every 10-15 minutes.

5. If you see that the liquid is evaporating too quickly and the meat is not done, you can add a little hot water. In many cases, it’s not necessary, depending on how tight the lid is.

6. Five minutes before the end, add the whole olives and a little salt if you haven’t added any yet. Gently stir to incorporate the olives into the sauce. Let it cook covered until the end.

7. Taste and check if the guinea fowl is tender and well-cooked.

Why I make this recipe often

It doesn’t take long and has no complicated steps. The guinea fowl meat is tasty, and the combination with olives and rosemary elevates it from the routine of usual chicken or turkey recipes. It’s perfect for two or three people and doesn’t require many side dishes.

Tips and variations

Tips

If you have fresh rosemary, feel free to use it, leaving the sprigs whole; it’s easy to remove at the end.

Guinea fowl meat has less fat than other birds. If you find it too dry during cooking, you can add 2-3 tablespoons of water if needed.

Red wine vinegar gives a distinct flavor; don’t replace it with another type unless necessary.

Substitutions

Instead of black olives, you can also use green ones, pitted, but the taste will be slightly more bitter.

If you don’t have red wine vinegar, you can use dry red wine, but it won’t yield the same result. The vinegar is what gives the dish its tangy note.

Dried rosemary can be used only if you have no other option, but the taste won’t be as fresh.

Variations

You can add a few peppercorns at the beginning if you want a slightly more intense flavor, but it’s not mandatory.

If you want a thicker sauce, leave the pot uncovered in the last 10 minutes to allow the liquid to reduce.

Serving ideas

Guinea fowl with olives goes well with boiled potatoes, mashed potatoes, or even simple polenta.

You can serve it with a green salad or just a slice of toasted bread.

Frequently asked questions

1. Can I use another bird instead of guinea fowl?

Yes, chicken or quail works too, but the cooking time may differ slightly. Chicken cooks faster.

2. Is it necessary to cut the guinea fowl or can I cook it whole?

Ideally, you should cut it into pieces; it cooks more evenly and absorbs the flavors better. Cooking it whole will take longer and won’t cook as well.

3. What type of olives works best?

Pitted black olives are suitable here. You can use any type, but slightly salty ones are best for contrast with the meat and vinegar flavor.

4. Can I skip the vinegar?

The vinegar gives the dish its specific flavor. Without it, you end up with a different type of stew, not the desired result here.

5. I added too much water and the sauce is thin. How can I fix it?

Leave the pot uncovered on low heat for a few minutes until the sauce reduces.

Nutritional values

Approximately, for a medium serving (from 4):

Calories: 300-350 kcal

Protein: 25-30 g

Fat: 16-18 g

Carbohydrates: 3-4 g (from olives and garlic, a little from the meat)

Values may vary depending on how much oil remains in the sauce and the size of the portions.

Storage and reheating

Cooked guinea fowl can be stored for 1-2 days in the refrigerator in a closed container. Reheat on low heat, adding a little water if the sauce has thickened too much. I do not recommend storing for more than two days; the meat becomes drier with repeated reheating. If you have leftovers, you can use them the next day with a quick side dish.

Wash the guinea fowl and cut it up. In a non-stick pot, put the oil, finely chopped garlic, place the guinea fowl, and add the rosemary. Put it on the heat and turn the guinea fowl occasionally on all sides. When you see it has gained a little color, add the vinegar and reduce the heat. Cover it and let it simmer for about 40-45 minutes. Occasionally turn it. If you see it needs it, add very little water. In my case, it was not necessary. When there are 5 minutes left, add the whole olives. If possible, use fresh rosemary (not dried).

 Ingredients: -1 biblica -5 large garlic cloves -2 -3 sprigs of rosemary -100 g of pitted black olives -salt -1 small glass of olive oil -1/2 glass of red wine vinegar

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