Red Wine-Braised Guinea Fowl

Instructions

1. 1

   Preheat the oven to 180 °C (350 °F).

2. 2

   Remove the legs of the fowl. Cut the thighs from the drumsticks. Remove the breasts and cut them in half to get 8 pieces in total.

3. 3

   Generously flour the pieces of guinea fowl.

4. 4

   In a saucepan, brown the guinea fowl pieces in the oil with the bacon. Remove the

5. 5

   meat from the pan. Set aside.

6. 6

   In the drippings, cook the shallots and garlic. Add a little oil, if necessary. Add the mushrooms and cook for a few minutes.

7. 7

   Return the meat and bacon to the pan. Deglaze with the red wine.

8. 8

   Add the broth, bay leaf, and thyme. Bring to a boil.

9. 9

   Cover and bake for about 50 minutes or until the guinea fowl is cooked. Approximately 20 minutes before the end of cooking, add the

10. 10

    potatoes. Adjust the seasoning.