This would work well with chicken if you’ve not got any guinea fowl. Easy to serve with some kind of steamed veg; just throw it in on top of the meat for the last 10 minutes of cooking. Keeps well in the fridge for a couple of days I tend to make double so I’ve got an easy weekday meal ready to go.
Serves 4, or 2 and enough for another meal!
2 whole guinea fowl, or 4 guinea fowl breast portions
4 slices streaky bacon
4 cloves garlic
2 stick celery
400ml meat stock
If you’re using whole birds, cut them in half along the breast bone/spine.
Heat oil in a heavy based pan until hot, then fry the guinea fowl skin side down for a few minutes until crisp and golden. Remove from pan and set aside.
Slice onion and celery and cut the bacon into small pieces. You can peel the garlic, but I’m too lazy and just chuck them in whole – the insides go really soft and sweet and you can skin them easily when you eat. Turn the pan on a low heat and gently fry until soft.
Add back the guinea fowl and the stock, and bring up to the boil. Cover pan, turn down heat and simmer gently for 45 minutes. Keep an eye on it to make sure you’ve got enough liquid to stop it sticking to the pan throughout cooking – you can add a bit of extra water if it looks like it needs it