Pot-roasted Guinea Fowl

White wine, pancetta and garlic add a delicious flavour to pot-roasted guinea fowl in Sophie Grigson's seriously tasty recipe
By Sophie Grigson
Pot-roasted Guinea Fowl
  • Rating:
  • Serves: 2-3
  • Cook Time: 1 hour 45 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 1-2 tbsp extra virgin olive oil
  • 1 plump guinea fowl
  • 3-4 banana shallots, or two small onions, thinly sliced
  • 3 medium parsnips, quartered, with the hard central core removed
  • 1 bulb of garlic, cloves separated and peeled
  • 4 slices of pancetta, ubed
  • 1 carrot, sliced
  • 1 tomato, roughly chopped
  • 100 ml dry white wine
  • a small handful of sprigs of parsley
  • a small bundle of fresh thyme
  • salt, and freshly ground pepper
  • buttered mashed potato, to serve


1. Heat the olive oil in a heavy-based casserole dish. Add in the guinea fowl and brown it on all sides.

2. Once the guinea fowl is browned, spoon off and discard the excess fat.

3. Add the shallots, parsnips, garlic, pancetta, carrot and tomato to the casserole dish, placing them around the guinea fowl.

4. Pour in the wine, strew over the parsley and thyme and season with salt and freshly ground pepper. Turn the guinea fowl over in the casserole dish.

5. Cover tightly, reduce the heat to low and cook gently for 1 and a half hours, turning the bird every 20-30 minutes.

6. When the guinea fowl is cooked through, lift it out on to a warm serving dish.

7. Strain the remaining contents of the casserole dish through a sieve to form a sauce, rubbing through some of the softened vegetables to thicken it.

8. Serve the guinea fowl with the sauce and creamy mashed potato.

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