Toledo-style Partridge In Chocolate Recipe

Toledo-style Partridge In Chocolate Recipe

Yield: 4
Recipe by luhu.jp

Ingredients:
-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 tbsp: plain four,
1 tbsp: white wine vinegar,
250 milliliter: chicken stock,
1: wineglass dry white wine,
3: bay leaves,
3: whole cloves,
2 tbsp: bitter dark chocolate, grated

Directions:

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.

Contributor: http://www.spanish-gourmet.com

NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
NYC Nutrilink: N0^00000


Source from luhu.jp