serves four
25 grams dried porcini mushrooms
1 tablespoon sunflower oil
1.5kg guinea fowl
150 grams thick-cut streaky bacon, or gammon steak cut into short, chunky strips
1 large onion, chopped
8 small garlic cloves, thinly sliced
100ml dry white wine
150ml chicken stock
A little grated fresh nutmeg
25 grams unsalted butter, chilled
1 tablespoon chopped fresh parsley
Cover the mushrooms with 200ml boiling water and soak
for 20 minutes. Preheat the oven to 200°C/fan180°C/gas 6. Heat the oil
in a small casserole. Season the guinea fowl inside and out, add to the
casserole and brown all over. Lift out, then add the bacon or gammon and
fry until golden. Add the onion and fry over a medium heat for 5
minutes until soft.
Drain the mushrooms, reserving the
liquid, and slice any large ones. Add to the casserole with the garlic
and fry for 2-3 minutes. Add the wine and mushroom liquid and simmer
vigorously until well reduced. Return the guinea fowl to the casserole,
pour over the stock and cover with a tight-fitting lid. Cook in the oven
for 45 minutes to 1 hour.
Lift the guinea fowl onto a
board. Cover tightly with foil and let it rest for 10 minutes.
Meanwhile, stir the nutmeg and butter into the casserole, and vigorously
simmer until reduced to a well-flavoured sauce. Don’t let it go too far
or it will get salty. Stir in the parsley. Carve as you would for
chicken and divide between 4 warmed plates. Spoon over the sauce and
serve.
