Remove the legs of the fowl. Cut the thighs from the drumsticks. Remove the breasts and cut them in half to get 8 pieces in total.
Generously flour the pieces of guinea fowl.
In a saucepan, brown the guinea fowl pieces in the oil with the bacon. Remove the meat from the pan. Set aside.
In the drippings, cook the shallots and garlic. Add a little oil, if necessary. Add the mushrooms and cook for a few minutes.
Return the meat and bacon to the pan. Deglaze with the red wine.
Add the broth, bay leaf, and thyme. Bring to a boil.
Cover and bake for about 50 minutes or until the guinea fowl is cooked. Approximately 20 minutes before the end of cooking, add the potatoes. Adjust the seasoning.
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