Summary

Ingredients

• 1 chicken (guinea fowl)
• 2 shallot (s)
• 13 cloves garlic
• 10 onion (s), quartered
• 5 potato (s), quartered
• 3 tomato (s), dried and pickled
• 4 tomato (s), fresh, peeled, quartered (or canned tomatoes)
• Thyme, fresh
• 1 bunch parsley
• Oil (best olive oil)
• 200 ml chicken broth or poultry stock
• salt and pepper

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Instructions

1. Stuff the guinea fowl with the 2 shallots, 3 cloves of garlic, 1 piece of butter, thyme and parsley. Season the outside of the guinea fowl with salt and pepper. Fry the bird on all sides in a cast-iron roaster in plenty of olive oil - remove and set aside.
2. Fry the potatoes, onions and garlic in the oil. Fold in the chopped, sun-dried tomatoes and fresh tomatoes. Season with salt, pepper and fresh thyme and pour in some (100 ml) stock. Place the guinea fowl on top and roast in a preheated oven (fan oven) at 150-160 degrees for 60 to 75 minutes. Pour the rest of the stock over the bird every 15-20 minutes.
3. A Chahors or an Albali goes well with it as a wine.