Guinea Fowl au Vin recipe | Delia Smith

Ingredients

• 1 x 3½ lb (1.6 kg) guinea fowl, jointed into 8 pieces
• 6 oz (175 g) dark-gilled mushrooms
• 1 heaped teaspoon arrowroot
• salt and freshly milled black pepper
• 1 pint (570 ml) red wine
• ½ oz (10 g) butter
• 1 dessertspoon oil
• 1 x 130 g pack cubetti pancetta
• 12 shallots or button onions, peeled
• 2 sprigs fresh thyme
• 1 bay leaf
• 1 clove garlic, crushed