|-split in ha; lf|
|freshly ground black pepper|
|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|
|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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