Name: Roast guinea fowl in white wine sauce
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: British
Ingredients: 2 tsp olive oil; 1 (about 1kg) guinea fowl; 150g bacon lardons; 250g long shallots peeled and halved; 150ml white wine; 300ml chicken stock; 1 tbsp wholegrain mustard; 75ml double cream; a small bunch tarragon or flat-leaf parsley chopped; mashed potatoes and greens to serve

A black baking dish filled with a roast bird on a bed of creamy sauce

2 tsp olive oil
1 (about 1kg) guinea fowl
150g bacon lardons
250g long shallots
peeled and halved
150ml white wine
300ml chicken stock
1 tbsp wholegrain mustard
75ml double cream
a small bunch tarragon or flat-leaf parsley
chopped
mashed potatoes and greens
to serve

Method

step 1
Heat the oven to 200C/fan 180C/gas 6. Drizzle the olive oil over the guinea fowl and season generously, inside and out.
step 2
Heat an ovenproof frying pan over a medium-high heat and brown the bird all over until golden, then remove onto a plate. Add the lardons and onions to the pan, and cook for 5-10 minutes or until the fat has rendered from the lardons and they have started to crisp. Pour in the wine and bubble for a minute before adding the stock and mustard. Sit the guinea fowl on top of the onions and bake for 15 minutes before turning down the oven to 180C/fan 160C/gas 4 and roasting for another 30 minutes or until the juices run clear when pierced in the thigh. Remove from the oven and move the bird to a plate to rest, covered with foil, for 15 minutes.
step 3
Meanwhile, put the pan over a medium heat and pour in the cream. Bubble for 5 minutes until thickened, then stir in the tarragon or parsley.
step 4
Pour any resting juices into the sauce and serve the guinea fowl with the sauce, mashed potatoes and greens.