Partridge With Wine & Cinnamon
This delightful recipe combines tender oven-ready partridges with a flavorful sauce featuring garlic, white wine, tomato purée, honey, Kalamata olives, and cherry tomatoes. A hint of cinnamon adds a warm, aromatic touch to this delicious dish. Enjoy this meal with a side of crusty toasts for a satisfying dining experience.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil , plus extra for drizzling
- 2 oven-ready partridge , washed and patted dry
- 3 garlic cloves , sliced
- 100ml white wine
- 2 tsp tomato purée
- 1 tbsp honey
- 1 tsp concentrated chicken stock , such as Knorr Touch of Taste
- good handful Kalamata olives
- 1 cinnamon stick , halved
- 200g cherry tomatoes
Instructions
- Heat the oil in a large deep frying pan and quickly brown the partridges all over, then remove. Add the garlic and fry until softened. Pour in the wine, bubble over a high heat, then add tomato purée, honey, stock, olives, cinnamon and seasoning, plus 150ml water. Return the birds to the pan, then cover and simmer over a low heat for 20 mins.
- Stir in the rest of the ingredients (plus water if needed). Cover and simmer for 20 mins until tender. Sprinkle with parsley. Serve with toasts.
Cook Time
40M
Prep Time
PT15M
Yield
Serves 2
Nutrition
- Calories: 667 calories
- Fat Content: 28 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 13 grams sugar
- Fiber Content: 8 grams fiber
- Protein Content: 68 grams protein
- Sodium Content: 0.71 milligram of sodium
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