Guinea fowl au vin

Name: Guinea fowl au vin
Total time: 1 h 30 min
Yield: serves 2-3
Ingredients: 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

Published: March 25, 2015 at 3:05 PM

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serves 2-3

Easy

Total time: 1 hr and 30 mins

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Guinea fowl is cooked slowly with pancetta, red wine, button onions and thyme. Tender, moist and packed with flavour this dish is great served with tagliatelle, mash or sautéed potatoes.

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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: per serving

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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