Pot-Roast Guinea Fowl with Bacon and Lentils
Pot-Roast Guinea Fowl with Bacon and Lentils



  • 1 tbsp olive oil
  • 50g butter
  • 1 guinea fowl
  • 100g smoky bacon lardons
  • 1 chopped carrot
  • 1 chopped onion
  • 2 chopped celery stalks
  • 2 bay leaves
  • 100g puy lentils
  • 100ml dry Sherry
  • 240ml chicken stock
  • 1 tbsp mustard
  • 1⁄2 bunch of tarragon
  • Preheat the oven to 180C. Heat the oil and butter in a large casserole and season the bird before browning all over. Remove to a plate. Toss the lardons in the casserole and add the carrot, celery, onion, and bay leaves. Fry for 10 mins to soften, then stir in the lentils and the sherry, pour over the stock, and add the tarragon. Nestle the guinea fowl back into the casserole, pop the lid on, and cook in the oven for an hour.
  • When ready, remove the bird from the dish and stir the lentils. Add the mustard and a good glug of olive oil to the lentils, then serve alongside the carved guinea fowl. Delish!
2 serving
80 mins

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