Guinea fowl with onion and thyme
Guinea fowl makes a tasty alternative to chicken in this quick, easy one-pot wonder, perfect for a midweek treat.
Ingredients
- 1 tbsp rapeseed oil
- 55g/2oz butter
- 4 guinea fowl breasts
- 4 guinea fowl thighs
- 24 shallots, peeled and blanched for 5-6 minutes
- 450g/1lb onions, sliced
- 125ml/4fl oz dry white wine
- 4 tbsp chicken stock
- 2 tsp thyme leaves, picked
- sea salt and freshly ground black pepper
For the garnish
Method
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.
Add the shallots to the casserole and cook gently for 5-10 minutes to brown them, then remove from the pan and set aside.
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.
Garnish with parsley and thyme and serve.