Guinea fowl with olives

Preparation:

Preparation: Clean the guinea fowl, wash it, put salt, pepper, a sprig of thyme and marjoram, a third of the pitted olives inside, sew up the opening. Tie up the guinea fowl, brown it in a little olive oil, salt it, put a little thyme and marjoram in the pan. Cook covered for about two hours. A quarter of an hour before removing it from the heat, add the rest of the olives, sprinkle with wine, let it evaporate. Cut the guinea fowl into quarters, put it on a serving plate, surround it with the olives and serve.