Name: Pot-roast guinea fowl with lentils, sherry & bacon Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 4
Cuisine: European
Ingredients: 1 guinea fowl; 200g lentils; 4 slices of bacon, chopped; 1 onion, diced; 2 cloves of garlic, minced; 200ml dry sherry; 500ml chicken stock; 2 sprigs of thyme; Salt and pepper to taste

How To Make Pot-roast guinea fowl with lentils, sherry & bacon

Hot stews and pot roasts are just some of the deletcable meals you get out of a slow cooker. It takes a bit of patience but it’s worth every meat-melting bite. You’ll enjoy the cooking as well as the eating with these slow cooker recipes.

Preparation: 20 minutes

Cooking: 1 hour 30 minutes

Total: 1 hour 50 minutes

Serves:

Ingredients

1 guinea fowl
200g lentils
4 slices of bacon, chopped
1 onion, diced
2 cloves of garlic, minced
200ml dry sherry
500ml chicken stock
2 sprigs of thyme
Salt and pepper to taste

Instructions

Preheat the oven to 180°C (350°F).
Season the guinea fowl with salt and pepper.
In a large ovenproof pot, heat some oil over medium heat.
Add the guinea fowl and brown on all sides. Remove from the pot and set aside.
In the same pot, add the chopped bacon and cook until crispy.
Add the diced onion and minced garlic. Cook until the onion is translucent.
Add the lentils, sherry, chicken stock, and thyme sprigs. Stir to combine.
Return the guinea fowl to the pot, placing it on top of the lentils.
Cover the pot and transfer it to the preheated oven.
Roast for 1 hour, then remove the lid and roast for an additional 30 minutes to crisp up the skin.
Remove from the oven and let the guinea fowl rest for 10 minutes before serving.
Serve the pot-roast guinea fowl with the lentils, sherry, and bacon, and enjoy!