3 Tbs. oil 4 shallots, peeled and finely sliced 2 cloves garlic, crushed 1 bulb fennel, trimmed and in wedges 1 guinea fowl, cut into 6 portions 2 Tbs. Pernod 1/4pt/150ml chicken stock 4 Tbs. double cream salt and ground black pepper
Instructions
1) Heat oil in a large pan and fry shallots and garlic until softened. Remove with a slotted spoon and reserve. Add fennel and fry till golden. Reserve with shallot mix.
2) Add guinea fowl joints to pan and fry to brown and seal. Return shallot mix and fennel and pour over Pernod. Tilt pan and ignite, standing well back from flames.
3) When flames have died down, pour over stock and bring to the boil. Cover and simmer for 30 minutes or until pieces are cooked through and fennel is tender. Stir in cream and season. Sprinkle in chives before serving.
