2 Tbs. oil 1 plump guinea fowl, cut into 8 joints 1 onion, peeled and finely chopped 2 cloves garlic, crushed 1 wineglass dry white wine 1/4pt/150ml chicken stock 1oz/25g sun-dried tomatoes, sliced 1oz/25g dried porcini mushrooms 2 Tbs. double cream few basil leaves salt and freshly ground black pepper
Instructions
1) Heat oil in a large pan and fry guinea fowl joints until browned. Remove with a slotted spoon and reserve. Add onion and garlic to pan and cook until softened.
2) Transfer to a flameproof casserole with guinea fowl joints. Pour over wine and stock and bring to the boil. Add tomatoes and mushrooms and simmer until joints are cooked. Remove with a slotted spoon and keep hot in a warmed serving dish.
3) Boil the cooking liquid to reduce slightly. Stir in cream and basil and check for seasoning. Spoon over guinea fowl and serve immediately.
