Guinea fowl potjie – Food & Home Magazine

Ingredients

• 8 pieces guinea fowl, preferably thigh and leg together
• cake flour, for dusting
• 50ml oil
• 150g bacon rind
• 4 garlic cloves
• 5 large carrots, diced
• 1 bunch of celery, sliced
• 4 long-stemmed leeks, sliced
• 80g butter
• 500ml white wine
• 1 litre fresh cream, optional
• 2 bay leaves
• 50g thyme sprigs
• 50g fresh curly parsley
• 250g whole peeled tomato pulp
• 750g baby potatoes
• 16 baby shallots, peeled
• 1 litre chicken stock
• salt and freshly ground black pepper, to taste