150g/5½oz pancetta lardons
2 x guinea fowl, jointed
salt and freshly ground black pepper
1 onion, peeled, sliced
1 large carrot, peeled, chopped
2 celery sticks, chopped
2 cloves garlic, peeled, sliced
30g/1oz plain flour
750ml/1pint 7fl oz red wine
30ml/1fl oz cognac
handful fresh thyme leaves
2 bay leaves
400ml/14fl oz chicken stock, warmed
200g/7oz baby button mushrooms
12 baby onions
Fry the pancetta in a frying pan for 5-6 minutes. Remove from the pan with a slotted spoon and set aside.
Season the guinea fowl pieces, to taste, with salt and freshly ground black pepper. Heat the frying pan used to cook the pancetta and fry the guinea fowl pieces, turning frequently, for 4-5 minutes, or until browned all over.
Heat the butter in a large casserole and fry the onion, carrot, celery and garlic for 4-5 minutes, or until softened. Return the pancetta and guinea fowl pieces to the pan, sprinkle in the flour, and cook, stirring continuously for 2-3 minutes.
Stir in the wine, cognac, thyme and bay leaves. Pour over enough chicken stock to cover the guinea fowl pieces. (You may not need all the chicken stock.)
Bring the mixture to the boil, then reduce the heat until the mixture is simmering. Simmer for 30-35 minutes, or until the guinea fowl is cooked. (The guinea fowl is cooked through when the juices run clear when pierced in the thickest part with a skewer.)
Remove the guinea fowl from the pan and set aside to rest. Meanwhile, boil the remaining sauce until the volume of the liquid has reduced slightly.
Meanwhile, heat the remaining butter in a frying pan and fry the mushrooms and baby onions for 5-6 minutes, or until the onions are tender. Stir the mushrooms and onions into the guinea fowl sauce.
To serve, spoon the sauce into each of 2 serving bowls and place the guinea fowl pieces on top.
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