450g/1lb onions, sliced
1 tsp parsley, chopped
24 shallots, peeled and blanched for 5-6 minutes
2 tsp thyme leaves, picked
2 sprigs thyme
4 tbsp chicken stock
sea salt and freshly ground black pepper
1 tbsp rapeseed oil
55g/2oz butter
4 guinea fowl breasts
4 guinea fowl thighs
125ml/4fl oz dry white wine