- 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
- 1 tsp parsley, chopped
- 2 sprigs thyme
- 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.