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Braised partridges

From Gioconda Scott's Paradise Kitchen
Garlic, red peppers and Manzanilla sherry add a Spanish flavour to partridges in Gioconda Scott's robust and tasty recipe

Braised partridges

Method

1. Heat the oil in a large casserole dish. Add the partridges and fry them until browned on all sides. Remove and reserve.

2. Add the red pepper, garlic, bay leaves and rosemary. Fry, stirring often, until softened, around 5 minutes.

3. Return the partridges to the casserole dish. Season with salt and add the Manzanilla sherry.

4. Allow to sherry to sizzle for 2-3 minutes, then add the stock.

5. Bring to the boil, reduce the heat, cover and simmer for 30-45 minutes, stirring now and then, until the partridges are cooked through. Serve.

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Serves: 6

Prep: 15 min
Cook: 1 hr

Ingredients
4 tbsp Olive oil
6 Partridge
3 red peppers, e-seeded and chopped
3 garlic cloves, chopped
6 Bay leaves
few sprigs of Rosemary
Salt
150ml Manzanilla sherry
150ml fresh chicken stock