Clean the guinea fowl and place them in a large, shallow bowl. Add the celery, carrot, bay leaves, crushed garlic, thyme, juniper berries, and cloves, then cover with the wine. Close the bowl with cling film and refrigerate for 12 to 24 hours.

After this time, remove the guinea fowl from the marinade and pat each piece of guinea fowl dry. Next, strain the wine into a bowl and set aside the bay leaves and the juniper berries.

Coat the guinea fowl pieces with flour and set them aside.

Pour the olive oil into a large frying pan, add the pancetta, and brown it over medium heat.

Add the guinea fowl to the pan, brown it on both sides, then pour in the wine and reduce over medium-low heat. This will take about 10 minutes.

Pour in the hot stock, or the slightly salted hot water, in two or three times, and cook, covered, for about 30 minutes over low heat.

Now add the olives and the finely chopped liver and heart, and finish cooking the guinea fowl over low heat for the last 10 minutes.

Add salt and pepper to taste and serve immediately.

You can also prepare the guinea fowl a little in advance; just reheat it over low heat before serving.