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Try this guinea fowl dish, then check out our coq au vin and duck and shallots au vin.

  • 1 guinea fowl
    jointed
  • 4 tbsp flour
    seasoned
  • 200g button onions or small shallots
  • 150g pancetta cubes
  • 2 bay leaves
  • 2 sprigs thyme
  • red wine
  • tagliatelle, rice or sauté potatoes

Nutrition:

  • kcal0
  • fat0g
  • saturates0g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein0g
  • salt0g

Method

  • step 1

    Joint a guinea fowl and toss with 4 tbsp seasoned flour. Brown the pieces in a little olive oil, then set aside.
    Add 200g button onions or small shallots, 150g pancetta cubes, 2 bay leaves and 2 thyme sprigs with a splash more oil and fry until browned.
    Return the browned guinea fowl, cover with red wine and bring to a gentle simmer. Cover and cook for 1 hour. Lift the meat and veg out and boil the sauce to reduce by about half.
    Pour back over the meat and serve with tagliatelle, mash or sautéed potatoes.

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