• STEP 1

    Heat the oven to 200C/180C fan/ gas 6. Heat the oil in a flameproof casserole over a medium heat. Season the guinea fowl all over with salt and pepper, then brown in the casserole for 15-20 mins, turning it with tongs until deep golden and crisp all over. Remove to a plate.

  • STEP 2

    Reduce the heat to low, then add the garlic, bay and thyme. Stir and sizzle for a minute, then tip in the tomatoes. Use the wine to swill out the tomato can, then pour that in, add the olives and stir everything together. Bring to a simmer.

  • STEP 3

    Nestle the guinea fowl in the sauce, breast-side-up, then transfer to the oven and roast uncovered for 50 mins-1 hr until the skin is crisp and the legs are coming away from the body. Leave to rest in the sauce for 10 mins, then lift the guinea fowl using tongs and allow all the juices from the cavity to drain back into the sauce before transferring to a board. Give the sauce a stir, taste for seasoning and briefly reheat on the hob if needed. Carve the guinea fowl and serve with the sauce spooned over.

Recipe tip

If you can’t get hold of guinea fowl, you can also make this with a small chicken – simply add 20 mins to the cooking time in step 3. Alternatively, you could try pheasant, which will cook in the same time as the guinea fowl.

Recipe from Good Food magazine, September 2021

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