Guinea Fowl with Walnuts and Grape Juice – Organic Tuscany Cookbook

Ingredients

• One large guinea fowl, cut into eight pices (ask your butcher to do this)
• A glass of white wine
• 100 g (1 cup) walnuts
• 50g (half cup) pine nuts
• 1 bay leaf, a sprig of rosemary, 2 sage leaves
• 1 teaspoon fennel seeds
• Medium bunch of grapes (around 500g/1 lb)
• Half litre/1 pint vegetable stock (may not be needed depending on juiciness of everything else)