Braised Guinea Fowl with Herbs
Preheat the oven to 180°C (approximately 350°F).
Rinse the guinea fowl, pat dry, cut into 8 pieces and season with salt and pepper. Heat the oil in an ovenproof skillet, and saute the guinea fowl until golden brown. Deglaze with the chicken stock and white wine. Rinse the herbs, shake dry, pluck and add to the pan. Peel the garlic, squeeze through a garlic press into the pan. Roast 30 minutes, basting several times with the pan juices. Serve in the pan.