Guinea Fowl with Potato, Aubergine, Tomato and Peppers


It’s annoying when your refrigerator dictates the menu of the day;  wrinkled, past their prime vegetables illuminated under the unforgiving light of the LG.


You know you have to cook them whether you’re in the mood or not!


What I wanted to cook was a crispy potato pancake, topped with pan seared foie gras in a flavorful pot au feu broth, but no, the elderly aubergine, tomato and peppers were insistent, “Cook us today or else!”  I hate that.  Anyway.

IMG_5528b provided the inspiration for the vegetables and I decided to add some oregano and garlic scented guinea fowl supremes because I like guinea fowl supremes.  From France 🙂


We have started reading “The China Study”, by T. Colin Campbell, PhD that makes the case for a Vegan diet.  In conjunction with that, last night we looked at “Knives Over Forks”, a documentary in support of the book.  Dr. Campbell makes a compelling argument as to how your diet affects your health.  We both agreed that if it wasn’t for meat and butter and cheese and wine, we would become Vegan tomorrow.  Guess not.

Guinea Fowl with Potato, Aubergine, Tomato and Peppers


4 guinea fowl supremes, seasoned with salt and pepper

Olive oil

4 garlic cloves, unpeeled, smashed

4-5 fresh oregano sprigs

Brush the seasoned guinea fowl with the oil and place in a shallow baking pan, skin side up.  Sprinkle the garlic and oregano on and around, then cook in a 350 F oven for 25-30 minutes.


1/4 cup olive oil

1/2 lb of little purple potatoes, thinly sliced

1 yellow and 1 red bell pepper, cut into strips

1 small onion, sliced

3-4 garlic cloves, sliced

1 aubergine, sliced

1 tomato, sliced

6 basil leaves, finely sliced

Cook the potatoes in the oil until they are tender and begin to brown, then remove and set aside.  Add the peppers, onion and garlic to the pan and cook until the onion is soft.  Put the potatoes back into the pan along with the aubergine and cook until the aubergine is just soft.

Add the tomatoes and stir around for about 1 minute, then sprinkle with the basil leaves.

Wine suggestion:  Chianti or Merlot

About cookinginsens

An American living in Burgundy, France
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27 Responses to Guinea Fowl with Potato, Aubergine, Tomato and Peppers

  1. What a lovely way to use up those soon-to-expire veggies!

  2. I think we all have a love hat relationship with our veggies that don’t seem to keep their integrity for more than a day or so. However I am glad that the fridge dictated what you needed to make as this mixed vegetable medley looks delicious and love that crispy outer skin of you guinea fowl.

  3. Great way to make use of those extra vegetables. If you don’t have access to Guinea fowl what would you suggest substituting?

  4. Jon says:

    As mentioned last guinea hen post, love me some pintade! Looks great, nice mix of veggies too (especially the ‘after’ shot…).

  5. a french girl "cuisine" says:

    It could have been worth! When I need to eat what’s in my fridge, it doesn’t look always that good!

  6. I agree with the two of you….meat, butter, cheese and wine are too good to give up. Almost watched Knives and Forks the other day. Do you recommend it? Such class in the meal you put together. Masterful.

    • Thank you tiny. I do recommend watching it for the insights into the way diet affects our health and the importance of knowing what you’re eating.

  7. Mona says:

    Wine is vegan, isn’t it?

    I am looking forward to the crispy potato cake topped with foie gras!

  8. Beautiful and colorful! Looks like you made the best of those vegetables.

    Interesting about the vegan-thing . . . I was a vegetarian for over a decade and can’t imagine ever giving up bacon and going back . . .

  9. Necessity is the mother of invention! Looks wonderful, and good for you for not throwing it to the garbage or compost!!

  10. Michelle says:

    “If it wasn’t for meat and butter and cheese and wine, we would become Vegan tomorrow. Guess not.” Those lines have sustained me all day. 🙂

  11. Mmmmmmm guinea fowl. Not very readily available around these parts but live it when I can get my hands on it.

  12. Raymund says:

    I had seen purple potatoes in the supermarket but never tried it. Looks like this will be the first recipe I will try with it.

  13. Paula says:

    Removing the pepppers (always), I love this dish. Not having to choose between eating my favourite vegetables or meat is great! And I love those violette potatos, and if those are like I buy here, haver a more pronounced flavor, more intense than regular potatoes, so I like so much.

    I also hate cooking what I have to cook cos is shouting me from the fridge. I feel like rice with turkey, but have to use that canard I bought. Ooops!
    But sometimes it’s our fault (at least in my case), i buy something thinking about a recipe I saw on Monday, adn then on Wednesday I decide to make something else, and on Saturday, the ingredients I bouth stille there, waiting for me.

    Well, I haven’t reat the book or seen documentary, but I always think that things have to be in proportion. I can not be a vegetarian, eat meat and butter, and eat well.
    Well, what am I telling you who are “French”? Well, you have a little French, right? 😛

  14. Hi Paula. I am an American who likes good food. Who doesn’t?

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