Guinea fowl is unusual in that it is neither totally wild nor truly domesticated. It has been reared for the table in this country since Elizabethan times.
Its flavour is somewhere between pheasant and chicken and, though it isn’t as plump as chicken (one will really only serve two people), it does have an extra-gamey flavour. You can use it for any chicken recipe, but if you want to make something like coq au vin, where the bird needs to be jointed, ask the butcher to do it, as it’s quite difficult.
In this recipe a huff paste is used to seal the pot, thus ensuring that the guinea fowl is as juicy and succulent as possible. The garlic cooks to a soft mellow flavour for a really beautiful dish.
Guinea fowl is packed with flavour - and this makes a great alternative to the more usual coq au vin, a French classic.