Guinea fowl with onion and thyme

1. 1

   Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.

2. 2

   Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside.

3. 3

   Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine, chicken stock and thyme, put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.

4. 4

   Garnish with parsley and thyme and serve.

1 serving ≈ 263 g

Nutrition values are estimates. - means data is unavailable.