Ingredients:

  • 1 (3-4 lb) guinea fowl, cut into pieces (approx. 1.5-2kg)
  • 3 tablespoons olive oil (45ml)
  • 2 large onions, diced
  • 4 cloves of garlic, minced
  • 2 carrots, sliced
  • 1 cup (240ml) red wine (preferably a full-bodied)
  • 2-3 cups (480-720ml) chicken or vegetable stock (homemade or low-salt)
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • Salt and pepper to taste
  • 1 tablespoon Dijon mustard (15g)
  • Fresh parsley, chopped (optional for garnish)

Instructions:

  1. Heat olive oil in the cocotte over medium-high heat. Season guinea fowl pieces with salt and pepper. Cook until golden brown on all sides (about 5-7 minutes). Remove and set aside.
  2. Add diced onions and sliced carrots to the cocotte. Cook until onions are translucent, about 5 minutes. Stir in the minced garlic; cook for an additional minute.
  3. Pour in the red wine, scraping the bottom of the pot to release browned bits. Simmer for 3-4 minutes.
  4. Return the browned guinea fowl to the pot. Add the stock, thyme, rosemary, and Dijon mustard. Stir to combine.
  5. Bring the mixture to a gentle simmer. Cover and reduce heat to low. Cook for 1 hour, stirring occasionally.
  6. Ensure guinea fowl reaches an internal temperature of 165°F (75°C) and is tender. Adjust seasoning with salt and pepper as needed.
  7. Garnish with fresh parsley before serving.