Heat the butter and oil in a frying pan and brown the guinea fowl for a few minutes each side and transfer to a lidded casserole.
Add the shallots, bacon and chestnuts to the pan ands fry until golden and transfer to the dish with a slotted spoon.
Stir in the flour to the butter and cook for a minute before adding the wine and stock to make a thick sauce. Season to taste.
Transfer the sauce to the dish and add the bouquet garni before covering and cooking for 1h 30mins or until the meat is tender.
Sprinkle with parsley to serve.
Disclaimer:The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.