Guinea fowl au vin

  • serves 2-3
  • Easy

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.



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


  • 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.