📖 Instructions

1. Prep the Guinea Fowl: Pat the guinea fowl dry with paper towels. This helps achieve a beautiful sear. Season generously with salt and freshly ground black pepper. I like to be pretty generous here – don’t be shy!
2. Sear the Guinea Fowl: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the guinea fowl on all sides until golden brown. This step is crucial for developing flavor, so don't rush it! Remove the guinea fowl and set aside.
3. Sauté the Vegetables: Add the diced bacon to the pot and cook until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot. Add the onions, carrots, and celery to the pot and cook until softened, about 5-7 minutes. If the vegetables start to stick, add a tablespoon or two of chicken broth.
4. Add Aromatics: Stir in the minced garlic and tomato paste. Cook for another minute until fragrant. Be careful not to burn the garlic!
5. Deglaze the Pot: Pour in the red wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot. This is where a lot of flavor hides, so don’t skip this step!
6. Return Guinea Fowl to Pot: Place the guinea fowl back into the pot. Add the chicken broth, thyme sprigs, and bay leaf. The liquid should almost cover the bird. If not, add a little more broth.
7. Bring to a Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 1.5 to 2 hours, or until the guinea fowl is tender and cooked through. The meat should easily pull away from the bone.
8. Sauté the Mushrooms: While the guinea fowl is braising, prepare the mushrooms. In a large skillet, melt butter over medium heat. Add the sliced mushrooms and cook until they are golden brown and have released their moisture, about 8-10 minutes. Season with salt and pepper.
9. Combine and Thicken the Sauce: Once the guinea fowl is cooked, remove it from the pot and set aside. Discard the thyme sprigs and bay leaf. Bring the sauce to a simmer over medium heat and cook until it has reduced and thickened slightly, about 10-15 minutes. If the sauce isn’t thickening enough, you can mix a tablespoon of cornstarch with a tablespoon of cold water to make a slurry, then whisk it into the sauce.
10. Finish the Dish: Stir in the sautéed mushrooms and crispy bacon. Return the guinea fowl to the pot and spoon the sauce over it. Simmer for another 5 minutes to heat everything through.
11. Serve: Garnish with fresh parsley, if desired. Serve hot with mashed potatoes, egg noodles, rice, or crusty bread.