Faraona al Vino

Faraona al Vino is a rustic Italian dish featuring tender guinea fowl braised in aromatic red wine and fresh herbs. This Paleo-friendly recipe captures the essence of traditional Italian cuisine while adhering to healthy eating principles.

Ingredients

• Guinea fowl - 500g, cut into pieces
• Red wine (dry) - 250ml
• Olive oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Onion - 1 medium, chopped
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Rosemary - 1 sprig, fresh
• Thyme - 1 sprig, fresh
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon

Steps

1. In a large skillet, heat olive oil over medium heat. Add the chopped onion, carrot, and celery, sautéing until softened, about 5-7 minutes.
2. Add the minced garlic and cook for an additional minute until fragrant.
3. Increase heat to medium-high and add the guinea fowl pieces to the skillet, browning them on all sides, approximately 8-10 minutes.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
5. Add the fresh rosemary, thyme, salt, and black pepper. Cover the skillet and reduce heat to low, allowing it to braise for 45 minutes.
6. After 45 minutes, check the meat for tenderness; it should be easily pulled from the bone. If needed, cook for an additional 10 minutes.
7. Once done, remove from heat and let it rest for a few minutes before serving.

Nutrition

• Calories: 420
• Protein: 40 g
• Carbs: 8 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 120 mg
• Total Fat: 22 g
• Saturated Fat: 5 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein which supports muscle growth and repair.
• Rich in antioxidants from red wine and herbs, promoting heart health.

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