Guinea fowl with fennel
Ingredients
9
Steps
5
Serves
4–6
Cook Time
50-55 Min
Ingredients
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Preheat the oven to 200°C/400°F/Gas mark 6.
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Mix the garlic and rosemary with a pinch of salt and pepper in a small bowl.
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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.
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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.
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Add the wine and roast for a further 20 minutes. Increase the heat for the last few minutes to brown, and serve hot.