Braised Guinea Fowl With Walnuts And Grapes - cooking recipe

Ingredients

1.2 kg guinea fowl
2 tbsp vegetable oil
100 g diced pancetta
2 None onions, peeled and finely chopped
120 g carrots, peeled and diced
120 g celeriac, peeled and diced
1 tsp flour
200 ml dry white wine
200 ml vegetable stock
1 tbsp fresh chopped parsley
1 tbsp fresh chopped thyme leaves, plus sprigs to garnish
200 g seedless white grapes
75 g walnut halves
2 tbsp grape seed oil (optional)

Preparation

Use a large sharp knife to cut the guinea hen into 6 portions then half each breast portion to give you 8 portions in total. Season the portions with salt and freshly ground black pepper. Heat the vegetable oil in a large flameproof casserole dish, add the guinea hen portions and sear over high heat until golden. Remove and set aside.
Add the pancetta, onions, carrots and celeriac to the dish and saute over medium heat for 3-4 mins. Stir in the flour and cook for 1 min then gradually stir in the wine and stock, scraping any sediment from the base of the dish. Return the guinea hen to the dish. Cover and simmer for 35 mins.
Add the herbs, grapes and walnuts. Cover and simmer for a further 10-15 mins. Adjust the seasoning to taste and serve drizzled with grape seed oil, if desired, and garnished with thyme sprigs.