Thursday, June 12, 2008

Spanish Partridge And Chocolate Stew

Spanish Partridge And Chocolate Stew
serves 4

2 partridges, halved
2 tablespoons olive oil
1 large onion, chopped
8 garlic cloves
2 cloves
1 bay leaf
300ml/10fl oz dry white wine
1 tablespoon sherry vinegar
25g/1oz plain chocolate, grated
salt and freshly ground
black pepper

• Brown the partridges in the oil in a frying pan over a high heat, and transfer to a casserole dish. Fry the onion in the same oil, then transfer to the casserole dish.
• Add all the remaining ingredients to the casserole dish except the chocolate, and bring to a gentle simmer, cover tightly and continue simmering for 45–50 minutes until the partridges are tender. Transfer the meat to a serving dish and keep warm.
• Stir the chocolate into the remaining liquid in the pan, and simmer for a further 3 minutes. Stir and adjust the seasoning. Pour the sauce over the partridges, and serve immediately.

No comments: