Lemon and garlic roasted guinea fowl with sautéed potatoes

Lemon and garlic roasted guinea fowl with sautéed potatoes

Kitchin Suppers
Laura Edwards

The flavours complement each other beautifully in this dish. I love the mild gamey taste of guinea fowl, but a good free-range chicken will also work very well here. Sautéeing the potatoes in the fat from the guinea fowl infuses them with the flavour of the bird. As an added bonus, once you’ve removed the breasts and legs from the bird, you have a fresh carcass to make stock with.


Quantity Ingredient
1 free-range guinea fowl, about 1.2 kg
olive oil, for marinating and cooking
sea salt
freshly ground black pepper
1 tablespoon dried herbes de provence
2 fennel bulbs, trimmed
500g baby new potatoes, washed and patted dry
1 teaspoon caraway seeds
1/2 head garlic, (cut horizontally)
1 lemon, halved or cut into wedges
2 thyme sprigs
2 baby gem lettuces, halved lengthways
25g unsalted butter, in pieces


  1. Heat the oven to 180°C. To make it easier to cut the breasts from the bird, first remove the wishbone. To do this, cut down either side of the wishbone with a sharp knife, then reach in with your fingers and hook the bone out. Cut the breasts and legs from the guinea fowl carcass and put them into a dish. Drizzle with olive oil, season with salt and pepper, and sprinkle with the dried herbs. Leave to sit for 10 minutes.
  2. Meanwhile, cut each fennel bulb into 6 wedges. Cut any larger baby potatoes in half.
  3. Heat a large heavy-based ovenproof frying pan over a medium heat and add 1 tablespoon olive oil. When hot, add the guinea fowl legs and breasts to the pan, placing them skin side down. Cook for 5–6 minutes until they start to take on a nice golden colour, then turn and do the same on the other side. Remove the guinea fowl pieces to a plate and set aside.
  4. Return the frying pan to the heat and add a little more olive oil if needed. Tip the potatoes into the pan and season with salt and pepper. Sauté for 2–3 minutes, then add the fennel and cook for a further 2–3 minutes. Scatter over the caraway seeds and add the garlic, lemon and thyme.
  5. Place the guinea fowl on top of the vegetables, cover the pan with a lid and cook in the oven for 10–12 minutes.
  6. Remove the guinea fowl breasts to a warm plate, cover and set aside to rest in a warm place. Give the potatoes, fennel and guinea fowl legs a stir, put the lid back on and return to the oven for a further 12–15 minutes until cooked. Add the lettuce, dot with the butter, cover and cook for a further 2 minutes.
  7. Place the guinea fowl breasts back on top of the potatoes and fennel and serve.
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