Roast guinea fowl with fennel, shallot and white wine sauce - delicious. magazine

Ingredients

• 8 banana shallots, peeled and halved lengthways
• ½ small fennel bulb, trimmed and sliced widthways
• 3 garlic cloves, unpeeled
• 1 tbsp thyme leaves
• 2 tbsp salted butter, softened
• 2 small guinea fowl, about 1kg each (or a 2kg guinea fowl)
• 4 smoked back bacon rashers
• 10 pitted prunes, halved
• 350ml white wine
• 150ml chicken stock
• 1 tbsp extra-virgin olive oil
• 1½ tsp dijon mustard
• 4 tbsp double cream
• Squeeze lemon juice
• 1 tbsp finely chopped parsley