Guinea fowl with rosemary, red wine and mushrooms recipe

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  • Nut-free
serves: 4
Skill: easy
Prep: 20 min
Cooking: 2 hr 10 min

Nutrition per portion

Calories 441 kCal 22%
Fat 6g 9%
  -  Saturates 2g 10%

Try roasting a flavoursome guinea fowl in red wine infused with fresh rosemary, shallots, porcini mushrooms and pancetta, as a great alternative to the French classic coq au vin.


  • 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


  • 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.

Top tip for making Guinea fowl with rosemary, red wine and mushrooms

Use bacon instead of pancetta and corn-fed chicken instead of a guinea fowl, if you prefer

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