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| Guinea fowl with fennel |
ingredients
- 4 garlic cloves, chopped
- 2 tablespoons chopped rosemary
- leaves
- 2 guinea fowl, each cut into
- 8 pieces
- olive oil for drizzling
- 1 red onion, cut into 8 wedges
- 3 fennel bulbs, cut into 8 pieces
- 10 slices pancetta, cut into
- 1cm/1⁄2in pieces
- 250ml/9fl oz white wine
- salt and freshly ground black pepper
serves 4–6
- Preheat the oven to 200°C/400°F/Gas mark 6.
- Mix the garlic and rosemary with a pinch of salt and pepper in a small bowl.
- Put the guinea fowl in a separate bowl, drizzle with olive oil and add the garlic mixture. Make sure that each piece is thoroughly coated.
- Transfer the guinea fowl to a roasting tin, and add the red onion, fennel and pancetta. Drizzle with olive oil, and roast for 30 minutes.
- Add the wine and roast for a further 20 minutes. Increase the heat for the last few minutes to brown, and serve hot.
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