Pot-roasted guinea fowl with onions and thyme from Sophie Grigson's Meat Course by Sophie Grigson

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Notes about this recipe

  • Pamsy on August 15, 2019

    This recipe makes a change from roasting a guinea fowl and keeps the bird moist. I didn't brown the bird but cooked the onions and then added the guinea fowl along with the thyme. I also added about 250ml Marsala which takes the dish to another level. The accompanying onion and Marsala sauce is delicious. Two of us ate half the dish and with the remaining meat I'm making a version of Rick Stein's Braised Guinea Fowl with White Beans from Spain.

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