Guineafowl with sage and onions

Name: Guineafowl with sage and onions
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: Serves: 4
Ingredients: 25 g butter, melted; 1 guineafowl (approx 1.5 kg); 2 onions; 1 lemon, zest and juice; 400 g tinned butter beans, drained; 2 teaspoons dried or fresh sage; 2 teaspoons dried or fresh sage; 2 tablespoons olive oil; 150 ml white wine; 200 ml water; 1 chicken stock cube (see tips); 4 sprigs fresh thyme or parsley, to serve; 8 cloves garlic; 1 tablespoon olive oil; 1 tablespoon plain flour; 4 sprigs fresh thyme or parsley, to serve

Preparation info

Serves:
4

Difficulty
Easy
Ready in
1 hr 25

Appears in

Lucy's Food

By Lucy Cufflin

Published 2013

About

Guineafowl is native to Africa, looks similar to a partridge, but is the size of a small chicken. Bred in France for the dinner table, the taste is somewhere between chicken and pheasant. If you want to make this recipe, but can’t get hold of guineafowl try it with chicken instead.

Ingredients

25 g butter, melted
1 guineafowl (approx 1.5 kg)

Main course
Gluten-free

Method

Brush the melted butter over the guineafowl and put it into a roasting tin.
Cut the onions in half lengthways and remove the skin. Slice the bottom away and then slice the onions into very fine wedges. Put into a saucepan with the oil and 1 tablespoon water. Cover with a lid and cook