This is wonderful, honest, one-pot food - stick it in the middle of the table and let everyone help themselves
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Guinea fowl has a flavour somewhere between chicken and pheasant and, although mostly farmed, is often regarded as a gentle introduction to more unusual poultry and game. Guinea fowl are smaller than chickens and have much less fat, so cooking it this way, slowly and in liquid, guarantees you a moist and tender result.
Use a different meat
You can use this recipe for whole chicken or lamb shanks, but increase the cooking time to 3 hours. For pigeons, reduce it to 1 hour. In each case, lower the temperature halfway through cooking time.