Pot-roasted guinea fowl with wild mushrooms, prunes & thyme recipe

Name: Pot-roasted guinea fowl with wild mushrooms, prunes & thyme recipe
Ingredients: 100 g prunes; 1 Earl Grey tea bag; 8 guinea fowl thighs; 1 glug of olive oil for frying; 2 shallots, thinly sliced; 1/2 bunch of thyme; 2 cloves garlic, left whole; 250 g wild mushrooms (chanterelles, girolles, ceps– or use cultivated), washed, cleaned and dried; 200 ml good-quality chicken stock; 12 new potatoes; 50 g butter, plus a knob; 1 handful chopped parsley (to garnish)

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A very simple one-pot wonder that is versatile enough to use with chicken, turkey, goose or duck, and can be ready in less than an hour.

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Ingredients

100 g prunes
1 Earl Grey tea bag
8 guinea fowl thighs
1 glug of olive oil for frying
2 shallots, thinly sliced
1/2 bunch of thyme
2 cloves garlic, left whole
250 g wild mushrooms (chanterelles, girolles, ceps– or use cultivated), washed, cleaned and dried
200 ml good-quality chicken stock
12 new potatoes
50 g butter, plus a knob
1 handful chopped parsley (to garnish)