Guinea Fowl with Red Wine

Serves: 4

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Total Time: 105

Prep Time: 5

Cook Time: 100

• 25 gram(s) dried porcini mushrooms
• 50 gram(s) chunky pancetta
• 200 gram(s) shallots
• 1.1 kilogram(s) guinea fowl
• 1 tablespoon(s) plain white flour
• 750 ml bottle red wine
• few sprigs fresh rosemary

Method

1. Preheat oven to gas mark 5/190?C (170?C in a fan oven). Put mushrooms in a cup of warm water to soak. Next, dry-fry pancetta in a large flameproof casserole dish for a few mins till golden, then add shallots and cook for a few mins more, to brown. Season guinea fowl with salt and pepper, sprinkle with flour and add to pan, breast-side down. Cook for 10 mins, turning as needed to brown.
2. Pour over wine, and add rosemary and strained mushrooms. Bring to the boil, then roast in oven for 1 1?2 hrs. Lift guinea fowl onto a serving plate, return dish to hob and boil till liquid is reduced and syrupy.

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