Main Courses Recipes - Guinea Fowl with Fennel Recipe

Ingredients

• 4 garlic cloves (chopped)

• 2 tablespoons chopped rosemary leaves

• Salt and pepper

• 2 guinea fowl (each cut into 8 pieces)

• Olive oil, for drizzling

• 1 red onion (cut into 8)

• 3 fennel bulbs (cut into 8)

• 10 pancetta slices (cut into 1 cm/1/2in pieces)

• 250ml/9fl oz white wine

Serves 4-6

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Method:

1. Preheat the oven to 200°C/400°F/Gas mark 6.

2. Mix the garlic and rosemary with a pinch of salt and pepper in a small bowl.

3. Put the guinea fowl into a separate bowl, drizzle with olive oil and add the garlic mixture. Make sure each piece is thoroughly coated.

4. Place the guinea fowl in a roasting tin and add the red onion, fennel and pancetta. Drizzle with olive oil and roast for 30 minutes.

5. Add the wine and roast for a further 20 minutes. Raise the heat for the last few minutes to brown and serve hot.