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

Roast guinea fowl in white wine sauce

  • serves 2
  • Easy

Roast guinea fowl sits in a rich and creamy chicken stock sauce with shallots and lardons. Serve with mashed potatoes and greens for an alternative Sunday roast


Make this impressive roast guinea fowl, then check out our guinea fowl tagine, roast guinea fowl with sage, guinea fowl hotpot and more roast dinner recipes.



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


  • 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.

Try more Sunday roast recipes

A golden roast chicken in a white baking dish

Nutritional Information

  • Kcals 1071
  • Fat 65.2g
  • Saturates 25.8g
  • Carbs 8.3g
  • Sugars 7.3g
  • Fibre 3.6g
  • Protein 99g
  • Salt 3.8g