Guinea fowl with fennel







Cook Time

50-55 Min


  • 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
  • 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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