Guinea Fowl with Peaches

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd's Food

By Keith Floyd

Published 1981

  • About


  • 1 large guinea fowl, about 2 lbs.
  • 4 fresh ripe peaches, halved
  • 3


This fabulous dish is very nearly as delicious when spring chickens (poussin) are used.

Season the bird inside and out with the salt, pepper, thyme and basil. Rub with lemon juice and butter and place in a hot oven for 15 minutes, breast down.

Then add the peaches and the wine and cook for a further 15 minutes breast up, basting frequently. When the skin is brown and the