Partridge in chocolate sauce

This is a Spanish recipe dating back to the time shortly after the Spaniards discovered the New World.  The chocolate adds a rich flavour to the sauce without adding sweetness.

Preparation Time: 15 Mins

Cooking Time: 70 Mins

Total Time: 85 Mins

Ingredients

For 2 servings…

2                    Partridges  - cut into 2

                     Pepper  - mignonette

                     Salt          

1½ tbs            Olive oil     

1 clove             Garlic  - crushed       

½                   Onion  - chopped finely          

½ tbs              Flour        

1 tbs               Vinegar     

70 ml              Wine  - dry white     

70 ml              Stock        

1                    Bay leaf     

4                    Cloves       

1½ tsp            Chocolate  - bitter - grated      

Method

Sprinkle the half partridges on both sides with salt and pepper.

Heat the oil in a casserole add the birds and brown them well.  Add the garlic and onion and continue cooking until the onion is softened.  Stir in the flour.  Add the vinegar, wine, stock, salt, pepper, bay leaf and cloves.  Cover and simmer skin side down for 45 minutes or until tender.

Remove the birds to a warm dish.  Add the chocolate to the sauce and stir until dissolved.  Return the birds to the casserole and cook, covered, another 10 minutes.

Wine recommendations

A robust red wine,

Conventional

     Côtes du Rhône

Interesting

     Cairanne

     Corbières

     Côtes du Luberon

     Crozes Hermitage