Guinea fowl with rosemary, red wine and mushrooms
- 30g (1oz) dried porcini mushrooms
- 60g (2oz) chunky pancetta pieces
- 200g (7oz) shallots, peeled, left whole
- Salt and freshly ground black pepper
- 1.1kg (2½lb) guinea fowl
- 3 tbps plain flour
- 750ml bottle red wine
- Few sprigs of fresh rosemary
Use bacon instead of pancetta and corn-fed chicken instead of a guinea fowl, if you prefer
- Set the oven to Gas Mark 5 or 190°C. Soak mushrooms in a cup of hot water for 10 mins.
- Dry-fry the pancetta in a large flameproof casserole dish for a few mins until golden. Then add the shallots and cook for a few mins more, to brown pancetta.
- Season the guinea fowl, sprinkle with the flour and add to the dish, breast-side down. Cook for 10 mins, turning as needed, to brown the skin.
- Pour in wine and add the rosemary sprigs and strained mushrooms. Bring to the boil, cover, then cook in the oven for 1 hour. Remove lid and cook for a further 30 mins. Lift the bird on to a serving plate. Cover with foil. Return the casserole to the hob, increase heat and boil until the liquid is reduced and syrupy — about 10 mins. Cut bird into 4 portions, or carve, and serve with the red wine gravy and shallots.
Nutritional information per portion
- Calories 441(kcal)
- Fat 6.0g
- Saturates 2.0g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.