Try roasting a flavoursome guinea fowl in red wine infused with fresh rosemary, shallots, porcini mushrooms and pancetta, as a great alternative to the French classic coq au vin.
Serves: 4
Prep time: 20 mins
Cooking time: 2 hrs 10 mins
Total time: 2 hrs 30 mins
Skill level: Easy peasy
Costs:Splashing out




    • 30g (1oz) dried porcini mushrooms


    • 60g (2oz) chunky pancetta pieces


    • 200g (7oz) shallots, peeled, left whole


    • Salt and freshly ground black pepper


    • 1.1kg (2½lb) guinea fowl


    • 3 tbps plain flour


    • 750ml bottle red wine


    • Few sprigs of fresh rosemary






    1. Set the oven to Gas Mark 5 or 190°C. Soak mushrooms in a cup of hot water for 10 mins.


    1. Dry-fry the pancetta in a large flameproof casserole dish for a few mins until golden. Then add the shallots and cook for a few mins more, to brown pancetta.


    1. Season the guinea fowl, sprinkle with the flour and add to the dish, breast-side down. Cook for 10 mins, turning as needed, to brown the skin.


    1. Pour in wine and add the rosemary sprigs and strained mushrooms. Bring to the boil, cover, then cook in the oven for 1 hour. Remove lid and cook for a further 30 mins. Lift the bird on to a serving plate. Cover with foil. Return the casserole to the hob, increase heat and boil until the liquid is reduced and syrupy — about 10 mins. Cut bird into 4 portions, or carve, and serve with the red wine gravy and shallots.



Nutritional information per portion



fat 6.0g saturates 2.0g calories 441(kcal)


This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.