Braised guinea fowl with wild mushrooms

Ingredients

Store Cupboard

  • 300ml of chicken stock, made with 4 tsp Essential Cuisine chicken stock and 300ml boiling water

Dairy

  • 40g of unsalted butter
  • 80ml of double cream

Oils & Vinegars

  • 2 tbsp of olive oil

Beverages

  • 200ml of Marsala wine