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