Braised Guinea Fowl With Walnuts And Grapes

• 1.2 kg guinea fowl
• 2 tbsp vegetable oil
• 100 g diced pancetta
• 2 None onions, peeled and finely chopped
• 120 g carrots, peeled and diced
• 120 g celeriac, peeled and diced
• 1 tsp flour
• 200 ml dry white wine
• 200 ml vegetable stock
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped thyme leaves, plus sprigs to garnish
• 200 g seedless white grapes
• 75 g walnut halves
• 2 tbsp grape seed oil (optional)

1. Use a large sharp knife to cut the guinea hen into 6 portions then half each breast portion to give you 8 portions in total. Season the portions with salt and freshly ground black pepper. Heat the vegetable oil in a large flameproof casserole dish, add the guinea hen portions and sear over high heat until golden. Remove and set aside.
2. Add the pancetta, onions, carrots and celeriac to the dish and saute over medium heat for 3-4 mins. Stir in the flour and cook for 1 min then gradually stir in the wine and stock, scraping any sediment from the base of the dish. Return the guinea hen to the dish. Cover and simmer for 35 mins.
3. Add the herbs, grapes and walnuts. Cover and simmer for a further 10-15 mins. Adjust the seasoning to taste and serve drizzled with grape seed oil, if desired, and garnished with thyme sprigs.

guinea fowl, vegetable oil, pancetta, onions, carrots, celeriac, flour, white wine, vegetable stock, parsley, thyme, seedless white grapes, walnut halves, oil

Taken from recipes-plus.com/api/v2.0/recipes/18073 (may not work)