2 Tbs. oil 1 plump guinea fowl salt and freshly ground black pepper 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1/2pt/300ml chicken stock 1/4pt/150ml white wine 8 small carrots, scrubbed 8oz/225g broad beans, shelled weight 1lb/450g fresh peas, shelled weight
Instructions
1) Heat oil in a pan and brown guinea fowl all over. Season and place in a deep casserole.
2) Add onion and garlic o pa and fry until softened. Transfer to casserole. Pour over stock and wine and bring to the boil. Cover and cook at 375F, 190C for 40 minutes.
Add vegetables and cook for a further 20 minutes, or until bird and vegetables are tender. Season with salt and freshly ground black pepper.
3) Transfer guinea fowl to a serving platter and surround with vegetables. Pour over cooking juices.
