Ingredients

Steps

• Heat oil and butter in a casserole over medium heat.
• Brown the guinea fowl thighs and breasts until well-colored and set aside.
• Cook the shallots gently for 10 minutes until brown and set aside.
• Fry the sliced onions in the pan until browned.
• Return the meat and shallots to the pan along with wine, stock, and thyme.
• Simmer covered for 20 minutes until the meat is cooked through.
• Season with salt and pepper, garnish with parsley and thyme, and serve.