Stewed partridges with chocolate

Yield: 2 Servings

Measure Ingredient
Stephen Ceideburg
2 Partridges, trussed
1 Onion, coarsely chopped
1 Head garlic, skinned
3 Or 4 whole cloves
1 Bay leaf
1 cup Dry white wine
1 tablespoon Sherry wine vinegar
Salt, pepper
1 ounce Semisweet chocolate, grated
Fried potato slices

From "The Gastronomy of Spain and Portugal," by Maite Manjon.

Put the birds in a casserole with all remaining ingredients except the chocolate and potato slices, inserting the whole cloves into the head of garlic. Bring to a boil, cover, and simmer for 45 minutes to an hour, shaking the casserole at intervals and adding a little more wine, if necessary.

Remove the partridges and place on a heated serving platter. Add the chocolate to the contents of the casserole, cook for 5 minutes, then rub the sauce through a sieve with a wooden spoon or process in a blender or food processor.

Arrange the slices of fried potato around the birds, then pour on the sauce so that it completely covers the birds.

PER SERVING: 945 calories, 55 g protein, 71 g carbohydrate, 47 g fat(18 g saturated), 172 mg cholesterol, 196 mg sodium, 3 g fiber.

Nutrition note: since nutrition data for partridge is not available, quail was substituted.

Jayne Benet writing in the San Francisco Chronicle, 3/18/92.

Posted by Stephen Ciedeburg

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