- Serves: 4
- Cook Time: 35 minutes
- Prep Time: 20 minutes
- Effort: medium
- 1 guinea fowl
- plain flour, for dusting
- 3 tbsp olive oil, plus extra if necessary
- 250 ml white wine, plus an extra splash
- 1 bay leaf
- 3 sprigs thyme
- 350-400 ml chicken stock
- 200 g smoked bacon, cut into lardons
- 3 cloves garlic, peeled and crushed
- 200-250 g chestnut mushrooms, roughly chopped
- few knobs of butter
- 200baby g onions, peeled and kept whole
- 2 tsp brown sugar
- 1 handfuls flat leaf parsley
- 1 handfuls chervil, sprigs
- 1 handfuls chives, chopped
- crusty bread, to serve
1. Remove the wish bone from the guinea fowl and cut into 10 portions: 2 wings, 2 thighs, 2 legs and 2 breasts each cut in half.
2. Dust the guinea fowl portions in flour and shake off any excess. Heat 2 tablespoons of the olive oil in a large pan and colour the pieces for 2-3 minutes or until golden brown. Pour in the wine and bring to a simmer, scraping any sticky bits stuck to the bottom of the pan into it.
3. Add the bay leaf and thyme, cover with a lid and simmer for 4-5 minutes. Add the chicken stock and continue to simmer for 15-20 minutes, until the guinea fowl is cooked through.
4. Heat the remaining tablespoon of olive oil in a separate pan and fry the bacon lardons for 2-3 minutes, until golden and cooked through. Remove from the heat and set aside.
5. Add the garlic and mushrooms to the same pan and cook with a knob of butter for 2-3 minutes. Season with salt and pepper. Remove from the pan and set aside.
6. Sauté the baby onions in the same pan until golden, adding more oil if necessary. Add the brown sugar and caramelise in the pan. Add a splash of wine, and cook for a further 1-2 minutes, until the onions are softened.
7. Add the onions to the pan with the guinea fowl, along with the mushrooms and bacon lardons to heat through. Stir in a knob of butter, season, and finally stir in the chopped herbs. Serve with crusty bread.
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