The Family Cook Book

Sometimes you need to be able to bung everything in one tray to cook it. However quite often I am disappointed with the results ... this was not one of those occasions. This recipe is from River cafe easy, I have just substituted Chicken for Guinea fowl. It was an absolute winner for Sunday lunch and fed a hungry gang including grandma Betty, Auntie Jo,Gus,his mate John,Joe ,Martha,Lisa and I. Serves 8 Ingredients 10 whole chicken legs or mixture of legs and breast/wings (pieces need to be reasonable size) 10 garlic cloves 4 tablespoons rosemary leaves 3 red onion 6 fennel bulbs Extra virgin olive oil 250 gms smoked bacon (or even better pancetta) cut into 1cm pieces or lardons... or buy them ready chopped if you're feeling lazy 500ml white wine Method Peel and finely chop the garlic and chop the rosemary. Peel the onion, and cut the onion and fennel into eights. Cut the pancetta into 1cm pieces. Preheat the oven to 200C/ gas mark 6. Mix the garlic and rosemary with salt and pepp