Name: Clay Pan–Roasted Guinea Fowl with Chanterelles, Walnut Oil, and Verjuice
Yield: Serves 4
Cuisine: Italy
Ingredients: 3 tablespoons chopped fresh flat-leaf parsley; Coarse salt and freshly ground black pepper; ¾ cup Guinea Hen Stock or chicken stock; 3 to 4 teaspoons verjuice, white wine vinegar, or fresh lemon juice; 1 guinea fowl (2¾ to 3½ pounds), cut into 8 pieces (see Note); 1 teaspoon walnut oil; 2 tablespoons extra virgin olive oil; 8 ounces small fresh chanterelles; 2 thin slices pancetta, diced; 4 garlic cloves, sliced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

One of my favorite cookbooks of recent years is Chef Paul Bertolli’s Cooking By Hand. In it, Paul is particularly eloquent on what he calls “bottom-up cooking” (from the Italian fondo di cottura)—the concept of developing flavor from the bottom of the pan by forcing caramelization and then workin