Method
Prep time:
Cook time:
Serves: 4
1 tbsp rapeseed oil
55g/2oz butter
4 guinea fowl breasts
4 guinea fowl thighs
24 shallots, peeled and blanched for 5-6 minutes
450g/1lb onions, sliced
125ml/4fl oz dry white wine
4 tbsp chicken stock
2 tsp thyme leaves, picked
sea salt and freshly ground black pepper
1 tsp parsley, chopped
2 sprigs thyme