Toledo-style partridge in chocolate

Yield: 4

Measure 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

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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