Name: Roast guinea fowl with haricot beans
Prep time: 10 min
Cook time: 60 min
Ingredients: 2 guinea fowl; 1 onion (finely diced); 1 clove garlic (peeled and cut in half); 500 ml chicken stock; 4 leeks (washed, trimmed and cut into 2cm slices); 80 g butter; 2 cloves garlic (thinly sliced); 3 sprigs thyme (leaves removed and chopped); 2 bay leaves; 1 tbsp plain flour; 300 ml stock from cooking the guinea fowl; 3 x 400 g tins of haricot beans (drained); 1 lemon (zested and juiced); 2 tbsp parsley leaves (finely chopped)

Welcome to our new home! Bear with us while we add the finishing touches. If you spot an issue, please tell us

A close-up of a plate with crispy sliced chicken on top of a hearty white bean stew, garnished with fresh parsley and lemon zest. The stew contains beans, leeks, and shredded meat.

Main Course

Poultry & Game

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