Guinea fowl with garlic and rosemary served with bruschetta

Prep time less than 30 mins

Cook time less than 30 mins

Serves 4

From Saturday Kitchen

Method

Season the guinea fowl chunks with salt and pepper and coat with plain flour.
In a large heavy-based frying pan, heat the extra virgin olive oil. When hot, add the floured guinea fowl and seal well on all sides until golden-brown and quite crispy.
At this stage, reduce the heat to low, add the garlic and rosemary, cover with a lid and cook for 30 minutes, turning the meat from time to time.
After 30 minutes increase the heat to high, remove the lid, add the white wine (if you wish you could flambÃ© the fowl now) or allow to evaporate.
To make the bruschetta, when the guinea fowl is ready, toast some slices of bread. Immediately rub on some garlic and drizzle some of the olive oil from the guinea fowl sauce. Serve the guinea fowl with slices of bruschetta.

garlic cloves

4 garlic cloves, sliced lengthways

large bunch rosemary, broken in half

plain flour for dusting

salt and freshly ground black pepper

150ml/10 tbsp extra virgin olive oil

150ml/5fl oz white wine

1 guinea fowl, cut into chunks

few slices bread

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