Braised Guinea Fowl

• 1 guinea fowl, cleaned and cut in half
• 4 tbsp. olive oil
• 2 onions, coarsely chopped
• 3 cloves garlic, chopped
• handful of parsley
• 2 sticks celery, coarsely chopped
• 2 carrots, coarsely chopped
• 1 bayleaf
• 6 whole allspice
• 6 cloves
• sufficient water to cover vegetables
• freshly ground salt & pepper

1. Pour the olive oil into a large saucean and place over medium-high heat. Brown the skin-side of the guinea fowl.
2. Add the onions and fry until golden. Add the garlic and fry gently. Add the parsley, celery, carrots and bayleaf, allspice and cloves. Pour over sufficient water to cover the vegetables only. Make sure to rub the bottom of the pan with a wooden spoon to incorporate all the brown bits on the bottom of the pan.
3. Cover, allow the guinea fowl to cook slowly until tender, turning frequently (about 30 minutes - tbc). Season well with salt and pepper.

guinea fowl, olive oil, onions, garlic, handful of parsley, celery, carrots, bayleaf, allspice, cloves, sufficient water, freshly ground salt

Taken from www.epicurious.com/recipes/member/views/braised-guinea-fowl-50112345 (may not work)