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1
Preheat the oven to 400F.
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2
Pat the fowl pieces dry with a paper towel.
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3
Sprinkle both sides liberally with salt.
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4
Heat a roasting pan over medium heat and add the olive oil.
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5
Working in batches if necessary, add the guinea fowl pieces, skin side down, to the roasting pan in a single layer.
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6
Allow the skin side to brown and crisp nicely, about 3-4 minutes.
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7
Turn the pieces over and brown the flesh side, about 3-4 minutes longer.
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8
Remove the pieces and place on a plate lined with paper towels.
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9
Repeat the browning process, as needed.
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10
Deglaze the roasting pan with the Sauvignon Blanc, scraping the bottom of the pan and the corners to release all of the brown, crispy bits.
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11
Allow the wine to reduce in volume by half and add the chicken stock, garlic and thyme.
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12
Dust the guinea fowl pieces with black pepper and add to the roasting pan, skin side up.
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13
Place the roasting pan in the oven and roast for 20-25 minutes, until the juices run clear when sticking the thickest part of the leg with a paring knife.
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14
Remove the guinea fowl from the roasting pan and allow to rest for 5 minutes.
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15
Strain the liquid from the roasting pan and allow the fat to settle to the top.
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16
Skim fat and pour the cooking liquid into a medium saucepan.
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17
Bring the liquid to a boil and allow it to reduce by half of its volume to intensify the flavor.
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18
Set aside.
