Red Wine-Braised Partridge

Name: Red Wine-Braised Partridge
Prep time: 20 min
Cook time: 2 h 15 min
Total time: 2 h 35 min
Yield: 4 serving(s)
Ingredients: 2 partridges, about ¾ lb (340 g) each, halved; 3 tbsp butter; 1 onion, thinly sliced; 1 cup (250 ml) red wine (see note); 1 cup (250 ml) chicken broth; 2 tbsp toasted flour; 3 carrots, peeled and sliced into rounds; 12 baby potatoes; 1 cup (150 g) frozen peas, thawed; Salt and pepper

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Preparation 20 MIN

Cooking 2 H 15 MIN
Servings 4

Ingredients
Preparation

Ingredients

2 partridges, about ¾ lb (340 g) each, halved
3 tbsp butter
1 onion, thinly sliced
1 cup (250 ml) red wine (see note)
1 cup (250 ml) chicken broth
2 tbsp toasted flour
3 carrots, peeled and sliced into rounds
12 baby potatoes
1 cup (150 g) frozen peas, thawed
Salt and pepper

Preparation

With the rack in the middle position, preheat the oven to 350°F (180°C).
In a large oven-proof skillet over medium-high heat, brown the partridge halves on both sides in the butter. Set aside on a plate. Add the onion to the skillet and cook for 2 minutes. Deglaze with the wine. Let simmer for 5 minutes.
In a bowl, combine the broth and toasted flour. Add the broth mixture to the onion mixture and stir. Return the partridges to the skillet. Bring to a boil. Season with salt and pepper.
Add the carrots and potatoes. Cover and bake for 2 hours, stirring several times during cooking.
Remove from the oven and add the peas to heat through. Adjust the seasoning.

Note

The partridge will take on a purplish tint depending on the type of wine selected. Choose one that is mild in tannins, such as a Côtes du Rhône.

Red Wine-Braised Partridge

Ingredients

Preparation

Note

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