Heat a little olive oil in a deep casserole dish and sear the guinea fowl on all sides, as much as you can. Remove and set aside.
Add a couple of chopped banana shallots and a crushed clove or two of garlic to the pan and fry for 5 minutes or so, until softening
and starting to colour, then return the guinea fowl to the pot, add a glass of white wine and a similar amount of chicken stock,
season with freshly-ground black pepper (there should be enough salt in the chicken stock!), place a lid on and put into a 170°C oven
for about an hour. Remove the lid and continue roasting for another 20 minutes or so, basting from time to time, to bronze the bird all over.
When ready to serve, remove the guinea fowl from the pot, liquidize the cooking liquid and shallots using a stick blender to make a smooth gravy,
then reheat the bird before carving. Serve with little roasted potatoes and broccoli.