1 guinea fowl, approximately 1 kg (2.1/2 lb) in weight
Maldon salt and coarsely ground black pepper
5 slices prosciutto, approximately 300 g (10 oz) in weight
2 tablespoons olive oil
50 g (2 oz) unsalted butter
4 garlic cloves, peeled
6 leaves fresh sage
1 branch rosemary
120 ml (4 fl oz) dry Marsala
120 ml (4 fl oz) Chicken Broth (see here)
150 ml (5 fl oz) milk
For two
Season the inside of the guinea fowl with salt and pepper. Place the slices of prosciutto over the breasts and legs and secure with string.
Heat the oil and butter together in a saucepan. When hot add the bird and brown gently on all sides. Add the garlic, sage and rosemary and cook together for just 1–2 minutes. Take out the bird and drain off excess oil and butter. Return the bird to the pan and add the Marsala. Scrape up the juices and herbs to combine, then add the stock. Bring to the boil, lower the heat and simmer gently with the lid on for 45–60 minutes. The bird is cooked when the juices run clear. Remove the bird and untie the string.
Add the milk to the pan and stir to make a simple sauce. Adjust the seasoning.
Cut the bird into halves. Serve the breast whole with the leg and some of the crisp prosciutto, with the pan juices poured over.