Ingredients

• 1 tbsp rapeseed oil
• 55g/2oz butter
• 4 guinea fowl breasts
• 4 guinea fowl thighs
• 24 shallots
• peeled and blanched for 5-6 minutes
• 450g/1lb onions
• sliced
• 125ml/4fl oz dry white wine
• 4 tbsp chicken stock
• 2 tsp thyme leaves
• picked
• sea salt and freshly ground black pepper
• 1 tsp parsley
• chopped
• 2 sprigs thyme

Directions

• Heat the oil in a casserole over a medium heat and add the butter. Colour the skin-side of the thighs for five minutes then add the breasts to the pan and brown them together with the thighs for another five minutes until well-browned. Take the guinea fowl out of the pan and set aside.
• Add the shallots to the casserole and cook gently for 5-10 minutes to brown them
• then remove from the pan and set aside.
• Add the onions to the pan and fry to brown them. Return the shallots and guinea fowl to the pan. Add the white wine
• chicken stock and thyme
• put a lid on and simmer over a low heat for 20 minutes until the juices of the meat run clear when pierced with a fork. Season to taste with salt and pepper.
• Garnish with parsley and thyme and serve.