• A chicken (or guinea fowl) cut into eight pieces
  • Some flour spread on a plate
  • 20 small pickling type onions, peeled
  • Julienne into small strips 1 yellow pepper, seeds removed.
  • 1 small stalk of celery diced
  • 1 small carrot cut into thin discs.
  • 1 small clove of garlic chopped fine
  • Small glass of dried white wine
  • Small tin of chopped Italian tomatoes


Put two tablespoons of olive oil in a frying pan and when hot add the small onions. Fry rapidly until they begin browning, then sprinkle over about three quarters of a teaspoon of sugar. If you happen to have a couple of tablespoons of port or red wine, add them to the pan, but this is not essential. Boil until the alcohol has evaporated, remove from heat and reserve.

Clean out the pan, add two tablespoons of vegetable oil and, in batches, put the fowl into the flour, shake off excess, and fry skin side down until golden brown. Turn and repeat. Remove from pan when both sides are done and repeat with the remaining pieces.

Put in white wine and let it sizzle and reduce for about 30 seconds.

Return onions to pan along with all other ingredients.

When beginning to simmer, add the chicken or guinea fowl pieces, which you must first season with salt and pepper – but NOT the breasts.

Simmer, covered, over gentle heat for 40 minutes. Add the breast pieces and cook for another 12 minutes.

If you have some fresh herbs to hand, a sprig of thyme and rosemary added to the sauce and removed before serving will not go amiss.