Pot Roast Guinea Fowl (or Chicken) with Chickpeas - Mike Gorman

This recipe works equally as well with a good free range chicken.

Ingredients:
1 Guinea Fowl (about 4lbs or 1.8kg)
1 onion (chopped)
4 shallots (chopped)
1 stick of celery (chopped)
6 cloves garlic (chopped)
2 carrots (chopped)
1 tin of chick peas
1 tsp smoked paprika
3 anchovy fillets (chopped)
2 bay leaves
250 ml white wine
250 ml water (boiling)
olive oil
a small knob of butter

You will need a large pot or casserole with a tight fitting lid, and a large frying pan.

Method:
1. In the large pot, fry the anchovy fillets in olive oil and the butter, for about 30 secs - 1 min, until they've more or less disintigrated into a paste.
2. Add the onion, shallots and garlic, and fry them until softened.
3. Add the celery and carrots, and fry for 5 mins on medium (careful not to burn)
4. Add the smoked paprika, and stir into the mixture for about 1 min.
5. Add the wine, bring to the boil and then add the boiling water and bay leaves, and bring down to a gentle simmer. Add the chickpeas and cover the pan.
6. Pour about 1tbls of olive oil into the large frying pan, and heat up. Brown the guinea fowl on all sides. It will spit and splatter quite a lot, but you can turn it by using a cloth to protect your hands, and manipulating it by the legs and wings.
7. When browned, carefully place the bird into the casserole or pot, sitting in the broth. Cover with a double layer of foil, shiny side down, and place the lid firmly on top of this.
8. Cook in a 200 degree oven for 1 hour, then remove the lid for 15 mins, to crisp up the skin.
9. Remove the bird to a warmed plate, and let rest for 10 mins. Meanwhile, place the Casserole on the stove, and bring the broth to a simmer. Mashing a few chick peas and carrots with a fork at this stage will help thicken it a litte.
10. Serve with boiled rice or mashed potatoes.