Mediterranean Guinea Fowl | Astrid's Kitchen

Ingredients

• 2 Tbs. oil
• 1 plump guinea fowl, cut into 8 joints
• 1 onion, peeled and finely chopped
• 2 cloves garlic, crushed
• 1 wineglass dry white wine
• 1/4pt/150ml chicken stock
• 1oz/25g sun-dried tomatoes, sliced
• 1oz/25g dried porcini mushrooms
• 2 Tbs. double cream
• few basil leaves
• salt and freshly ground black pepper