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)

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.

Oops! This recipe is for Tiara Tier and Founder members only.

Please login using the form below, or you can click HERE to join the Society, or UPGRADE

previous post: Vegetable Curry Stuffed Munchkin Pumpkin
next post: Confit Boneless Chicken Wings