Fricassée de Pintade à l’Ail

• 1.2 kg/2¾ lb guinea fowl
• salt and freshly ground pepper
• 75

Preheat the oven to 200°C/400°F/gas 6. Cut the guinea fowl into 8 pieces and season with salt and pepper. Heat the duck fat in a flameproof casserole, put in the guinea fowl and seal all over. Add the garlic and thyme and