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Ingredients

• 1 guinea fowl
• plain flour, for dusting
• 3 tbsp olive oil, plus extra if necessary
• 250 ml white wine, plus an extra splash
• 1 bay leaf
• 3 sprigs thyme
• 350-400 ml chicken stock
• 200 g smoked bacon, cut into lardons
• 3 cloves garlic, peeled and crushed
• 200-250 g chestnut mushrooms, roughly chopped
• few knobs of butter
• 200baby g onions, peeled and kept whole
• 2 tsp brown sugar
• 1 handfuls flat leaf parsley
• 1 handfuls chervil, sprigs
• 1 handfuls chives, chopped
• crusty bread, to serve

Description

Lawrence Keogh Makes An Autumnal Dish Of Braised Guinea Fowl And Mushrooms In A Reduced White Wine Sauce

UK TV