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.