Guinea fowl au vin
- Preparation and cooking time
- Total time
- Easy
- serves 2-3
Skip to ingredients
- 1 guinea fowljointed
- 4 tbsp flourseasoned
- 200g button onions or small shallots
- 150g pancetta cubes
- 2 bay leaves
- 2 sprigs thyme
- red wine
- tagliatelle, rice or sauté potatoes
- 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.