Braised Guinea Fowl with White Wine Sauce

  • Level: Easy
  • Total: 55 min
  • Active: 35 min
  • Yield: 12 servings
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3/4 cup plus 3 tablespoons extra-virgin olive oil

Three 3-pound guinea fowl, each butchered into 8 pieces

Kosher salt and freshly ground black pepper 

6 cups dry white wine 

6 heads garlic, cloves separated, unpeeled 

9 sprigs fresh thyme 


  1. In a wide, shallow, heavy-bottomed pot (or rondeau), heat 3/4 cup of the olive oil over medium-high heat until hot. Season the guinea fowl with salt and pepper. In batches if necessary, sear the fowl skin-side down until golden brown, 3 to 4 minutes, then flip and cook for an additional 3 to 4 minutes. Remove to a plate.
  2. Add the remaining 3 tablespoons olive oil, then add the white wine and garlic cloves and cook, stirring constantly, 4 to 5 minutes. Add the thyme and cook for an additional minute. Using a wooden spoon, scrape the bottom of the pot to remove the renderings. Bring to a simmer and reduce the heat to medium low. Cook for 3 minutes to slightly reduce the sauce.
  3. Return the guinea fowl to the pot and cook for 20 minutes, rotating the fowl every 5 minutes, until cooked through. Transfer the guinea fowl to a serving platter. Ladle the sauce over the meat and serve.

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