Instructions

1. Using a sharp knife or poultry scissors, cut the guinea fowl into 8 portions. Season well with salt and pepper.
2. Heat the olive oil in a large casserole dish over medium heat. Brown the guinea fowl pieces all over for about 8 minutes, then remove them to a plate.
3. Add the diced bacon and chopped onion to the same dish. Cook for about 5 minutes, until the bacon is crisp and the onion has softened.
4. Stir in the garlic and cook for 30 seconds until fragrant.
5. Pour in the red wine and bring to a simmer, scraping up any browned bits from the bottom of the pan to deglaze it.
6. Return the guinea fowl pieces to the casserole and pour in the chicken stock.
7. Add the carrot pieces, bay leaf, rosemary and star anise. Bring to the boil, then reduce the heat.
8. Cover and simmer gently for about 45 minutes.
9. Add the chestnuts and continue cooking for another 30 minutes, until the meat is tender and the sauce is rich and well reduced.
10. Taste and adjust the seasoning if needed.
11. Serve hot, scattered with chopped parsley.