Brown the chicken livers with a small portion of the herbs. Add a glass of white wine, let it evaporate, and cook until nearly done. Remove from the heat, blend the livers, season with salt and pepper, then finely chop them. Separately, cut the guinea fowl in two and place it in a large pan. Add olive oil and the remaining herbs, then cook everything with three glasses of white wine, the juice of half a lemon, and a little water for about two hours. Once done, strain the cooking juices and return them to the pan to season the meat for a few minutes. Finally, serve with the chicken liver sauce.