Guinea fowl and peppers all-in-the-oven by Laurent Mariotte

Ingredients

6 servings

• 1 free-range guinea fowl (1.5 kg), cut into 4 pieces by your butcher
• 2 red bell peppers
• 2 green bell peppers
• 2 yellow bell peppers
• 2 red onions
• 1/2 head of garlic, unpeeled
• 4 sprigs of rosemary
• olive oil
• salt and freshly ground pepper

Steps

1. 1

   Take the meat out of the refrigerator 1 hour before cooking so that it is at room temperature.

2. 2

   Peel the onions, do the same with the peppers and remove the seeds.

3. 3

   Cut the peppers into strips. Thinly slice the red onions. Place the vegetables in an ovenproof dish, add the rosemary and garlic. Arrange the pieces of guinea fowl on top, drizzle with olive oil, salt and pepper.

4. 4

   Bake for 1 hour at 180°C and serve hot, with white rice.