Rub the guinea fowl, it weighed 1300 grams, inside and out with salt and pepper. Place in a frying pan with a lid. Place the onions, tomatoes, parsley stalks, mushroom stalks and the clove of garlic peeled and cut in half. I broke the mushroom stalks out of the previously cleaned mushrooms.

Now add the oregano and the water. Put the lid on the pan and bake everything in the oven at 180 °. Braise bottom heat for 60 minutes. Then add the mushroom heads and cook again for 25 minutes.

Finally, take out the chicken. Mix the sauce with the ingredients a little with the whisk. Possibly tie something as usual. Add the chopped parsley, season to taste again and then enjoy your meal.