Total Time75mins
Rating0.0/ 5.0
Servings4people
Ingredients
4
Whole guinea fowl (about 1.5 kg)1
Extra virgin olive oil2 tablespoons
Large onion1
Carrots2
Celery stalks2
Garlic2 cloves
Dry white wine200 ml
Chicken stock200 ml
Fresh rosemary2 sprigs
Bay leaves2 leaves
Salt
Pepper
Instructions
1
Preheat a large casserole dish and add the extra virgin olive oil.
2
Brown the guinea fowl on all sides until golden.
3
Add the sliced onion, chopped carrots and celery, and minced garlic. Let the vegetables soften for a few minutes.
4
Pour in the dry white wine and let it simmer until the liquid reduces slightly.
5
Add the chicken stock, rosemary, bay leaves, salt, and pepper to taste.
6
Cover the casserole and cook on low heat for about 1 hour, until the meat is tender.
7
Serve the guinea fowl hot, accompanied by rustic bread to soak up the sauce.