Toledo-style partridge in chocolate
4
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -split in ha; lf | ||
| freshly ground black pepper | ||
| salt | ||
| 3 | tbsps spanish virgin olive oil | |
| 1 | medium | onion, chopped |
| 4 | cloves garlic, finely chopped | |
| 1 | tablespoon | plain four |
| 1tbsp white wine vinegar | ||
| 250 | millilitres | chicken stock |
| 1 | wineglass dry white wine | |
| 3 | bay leaves | |
| 3 | whole cloves | |
| 2 | tablespoons | bitter dark chocolate, grated |
Directions
2-4 partridges, cleaned and Sprinkle salt and pepper over the partridges. Heat the oil in a deep, flameproof casserole, add the birds and fry for about 5 minutes until golden brown on all sides. Add the onion and garlic and cook for a further 4-5 minutes, until softened.
Now make a roux, by stirring in the flour, then add the stock, wine, vinegar, bay leaves and cloves. Slowly bring to the boil, stirring constantly, and season with a little salt and pepper.
Cover the casserole and leave to cook very gently for about 30-40 minutes, until the birds are tender. Stir in the grated chocolate, cover and cook for a further 15 minutes.
Remove the birds to a heated serving dish and strain the sauce over them.
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