1 large Guinea fowl

Flour

3 tablespoons (45 ml) olive oil

2 slices bacon, chopped

4 shallots, chopped

3 cloves garlic, finely chopped

1 kg mushrooms, sliced

1 1/2 cups (375 ml) red wine

2 cups (500 ml) chicken broth

2 bay leaves

1 teaspoon (5 ml) dried thyme

12 baby potatoes

Salt and pepper

Preheat the oven to 180 °C (350 °F).

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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