Guinea fowl with fennel recipe

Ingredients (nutrition)

• 5 chopped garlic cloves
• 2 1/2 tablespoons chopped rosemary leaves
• salt and ground black pepper to taste
• 2 guinea fowl, cut into pieces
• olive oil for drizzling
• 1 red onion, cut into wedges
• 10 slices pancetta, cut into pieces
• 3 fennel bulbs, cut into pieces
• 9 fl oz white wine

Preparation (instructions)

1. Preheat oven to 400 degree F.
2. In a bowl, mix well garlic, rosemary, salt and pepper. Set aside.
3. In a separate bowl, coat guinea fowl with olive oil and garlic mixture.
4. Transfer guinea fowl to a roasting tin.
5. Add the red onion, pancetta and fennel.
6. Drizzle with olive oil and roast for 25 minutes.
7. Pour wine and roast for another 25 minutes.
8. Serve immediately.

Servings: 4

Main Courses Dishes: Chicken Turkey Duck & Other Poultry Recipes